Boil a large pot of salted water. Add the short pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and rinse under cold water.

Preheat oven to 400°F (200°C). Lay bacon on a baking sheet and bake for about 25 minutes until crispy. Drain on paper towels and chop once cooled.

In a mixing bowl, combine sour cream and liquid ranch dressing. Whisk until smooth.

In a large bowl, add the cooled pasta, sliced green onions, and half of the chopped bacon. Toss to combine.

Pour ranch dressing over the pasta mixture and toss gently. Cover with plastic wrap and refrigerate for at least 30 minutes.

Before serving, stir the salad and add remaining chopped bacon and any additional garnishes.