Begin by bringing a large pot of salted water to a rolling boil. Add the rotini pasta and cook it until al dente, about 8-10 minutes. Drain and allow to cool.

In a large skillet over medium heat, add the bacon strips and cook until crispy, about 5-7 minutes. Remove and drain on a paper towel.

If using frozen boneless buffalo chicken wings, preheat oven to 400°F (200°C) and bake according to instructions, about 20-25 minutes. Cut cooked wings into small pieces.

In a large mixing bowl, combine the cooled rotini pasta, chopped buffalo chicken, and crumbled bacon. Add halved cherry tomatoes and toss well.

Drizzle ranch dressing over the pasta mixture, starting with 1/2 cup and adding more as needed. Toss to coat evenly.

Serve immediately or chill for about 30 minutes to let flavors meld together. Perfect as a standalone meal or side.