Ingredients:

• 1 pound rotini or bowtie pasta, cooked and cooled
• 1 pound bacon, cooked until crispy and crumbled
• 2 cups cherry tomatoes, halved
• 3 cups romaine lettuce, chopped
• 1/2 cup red onion, finely chopped
• 1 cup shredded cheddar cheese
• 1 cup mayonnaise
• 1/2 cup sour cream or Greek yogurt
• 2 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• Salt and black pepper, to taste

Instructions:

1. Cook the pasta according to the package instructions until al dente.
2. Drain and rinse with cold water to cool. Set aside.
3. In a large bowl, whisk together the mayonnaise, sour cream or Greek yogurt, apple cider vinegar, Dijon mustard, garlic powder, smoked paprika, salt, and black pepper.
4. Adjust seasoning to taste.
5. In a large mixing bowl, combine the cooked and cooled pasta, crumbled bacon, halved cherry tomatoes, chopped romaine lettuce, red onion, and shredded cheddar cheese.
6. Pour the dressing over the salad ingredients and gently toss to coat everything evenly.
7. Cover the bowl with plastic wrap and refrigerate for at least one hour to allow the flavors to meld.
8. Before serving, give the salad a gentle stir and adjust seasoning if necessary.
9. Serve the salad in a large, decorative bowl and garnish with additional crumbled bacon, shredded cheese, and a sprinkle of smoked paprika for color