Bring a large pot of salted water to a rolling boil over high heat. Add the rotini pasta and cook according to package directions until al dente, about 8-10 minutes. Drain the pasta and rinse under cold water until fully cooled.

In a medium mixing bowl, whisk together mayonnaise, ranch dressing, Dijon mustard, apple cider vinegar, garlic powder, salt, and pepper until smooth and creamy. Set aside.

In a large mixing bowl, combine the cooled rotini pasta, crispy chopped bacon, shredded cheddar cheese, sliced green onions, and thawed peas. Gently toss the ingredients together.

Pour the prepared dressing over the pasta mix and gently fold the ingredients together to ensure every piece of pasta is coated.

Cover the bowl tightly and refrigerate for at least 30 minutes before serving to enhance the flavors.