Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and rinse under cold water to cool. Set aside.
While pasta cooks, cook bacon in a skillet over medium heat until crispy. Transfer to a paper towel-lined plate to drain, then crumble into small pieces.
In a small bowl, whisk together mayonnaise, sour cream, buttermilk, ranch seasoning, garlic powder, onion powder, salt, and pepper until smooth.
In a large mixing bowl, combine cooled pasta, crumbled bacon, cherry tomatoes, cucumber, red onion, cheddar cheese, and parsley.
Pour the dressing over the pasta mixture and toss gently until everything is evenly coated.
Cover and refrigerate for at least 30 minutes to allow flavors to meld. Stir before serving. Garnish with extra parsley if desired.
