Start by bringing a large pot of heavily salted water to a rolling boil over high heat.

While the water heats, combine mayonnaise, sour cream, ranch dressing mix, chopped herbs, and black pepper in a medium bowl and whisk until smooth.

In a skillet over medium heat, cook 6 slices of bacon until crispy, about 12-15 minutes, then chop.

Add dry short pasta to boiling water and set a timer for 6 minutes, adding broccoli florets in the last minute.

In a large bowl, combine diced tomatoes with a sprinkle of kosher salt, then add cooled pasta, broccoli, radishes, scallions, olives, carrots, cheese, and sunflower seeds.

Pour the ranch dressing over the salad and gently toss until fully combined.

You can serve immediately or refrigerate for a few hours before serving.