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Bring a large pot of salted water to boil. Add noodles and cook for about 5 minutes.Be sure to salt the water! It should taste literally like salt water.
Add chopped carrots into the water with the pasta and continue to cook together for another few minutes until the noodles are done. You don't want the carrots to be mush so they will still have a bite to them.
Drain noodles and carrots in a colander then rinse with cold water. Set aside.
In a large bowl combine mayo, buttermilk, ranch seasoning, green onions, and bacon. Stir together until combined.
Stir carrots and noodles into the mayo mixture with carrots and noodles until combined. Cover and refrigerate for at least 20 minutes before serving.
Serving immediately: add tomato and serve!Prepping for later: Dice tomatoes, store separately, and add in when serving! If serving with romaine lettuce: keep on the side and let people add to individual servings (it just gets so mushy if you add it in).