Bring a large pot of salted water to a boil. Blanch the broccoli florets for 2-3 minutes, then drain and cool.

Cook bacon in a skillet over medium heat for 5-7 minutes until crispy, then drain on paper towels.

In the same pot, cook pasta shells according to package instructions, about 8-10 minutes, then drain and rinse.

In a mixing bowl, combine broccoli, bacon, cherry tomatoes, cheddar cheese, sweet peas, and pasta. Toss well.

In a medium bowl, whisk together mayo, milk, and ranch mix until smooth.

Pour dressing over the salad and fold gently to coat.

Chill for at least 30 minutes before serving for the best flavor.