Boil a large pot of salted water. Cook the pasta according to package directions until al dente. Drain and rinse thoroughly with cold water to stop the cooking and remove starches.

Cook the bacon until crispy. Drain the grease, let it cool, and chop into crumbles.

In a bowl, whisk together the mayonnaise, sour cream, dry ranch seasoning packet, milk, and black pepper until completely smooth.

In a large serving bowl, combine the cooled pasta, creamy ranch dressing, crumbled bacon (save a little for garnish), shredded cheddar cheese, and fresh parsley.

Toss gently until all ingredients are evenly distributed and coated in the dressing.

Cover tightly and refrigerate for at least 2 hours before serving to allow flavors to meld.

Garnish with reserved bacon and extra parsley right before serving. Add a splash of milk if the salad absorbed too much dressing while chilling.