Bring a large pot of salted water to a boil and cook the rotini until al dente according to package directions. Drain the pasta and rinse it briefly under cool water, then let it drain well.

While the pasta cooks, fry the bacon in a skillet over medium heat until crisp. Transfer to a paper towel-lined plate, cool slightly, then chop into bite-size pieces.

In a large mixing bowl, whisk together the mayonnaise, sour cream, Ranch Infused Olive Oil Blend, red wine vinegar, garlic powder, black pepper, and salt until smooth.

Add the cooled pasta, chopped bacon, cheddar cheese, green onions, red onion, and celery to the bowl.

Toss everything gently until the pasta is evenly coated and the add-ins are distributed throughout.

Taste and adjust the seasoning with a little more salt or black pepper if needed.

Cover and chill for at least 30 minutes before serving so the flavors come together.

Give the salad a final stir before serving and add a small splash of olive oil or a spoonful of mayo if it needs loosening after chilling.