Bring a large pot of water to a boil. Add rotini pasta and cook until al dente, about 8 minutes. Drain water. Rinse pasta with cold water to cool. Set aside.
In a large bowl, whisk together the mayonnaise, sour cream, dry ranch mix, garlic powder, milk, and and lemon juice.
Add pasta, cooked bacon pieces, tomato, olives, peas, and cheese to the bowl. Optional to add in the chopped dill pickles. Gently toss to combine everything.
Cover and chill in the refrigerator at least 2 hours before serving.