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Boil a large pot of lightly salted water, and cook pasta until al dente according to package directions. Drain the pasta.
Cool the pasta and set it aside. To cool pasta quickly, pour it into a large colander and run it under cold water. Pour cooled pasta into a large mixing bowl.
Meanwhile, in a medium skillet, cook bacon over medium-high heat until crisp and browned. Remove from pan, reserving bacon fat, and drain on some paper towels.
Stir together the ranch dressing, mayonnaise, 2 tablespoons bacon fat, salt, and pepper, and pour over the pasta. Add crisped bacon, tomatoes, cucumbers, broccoli, carrots, and cheese and stir just to combine.
Cover and refrigerate until completely chilled, at least 2-3 hours. Serve cold.