Cook the rotini pasta according to package instructions in salted water until al dente. Drain and rinse

under cold water to stop the cooking process and cool down; set aside.

In a large bowl, combine the cooled rotini pasta, crumbled bacon, grape tomatoes, and chopped romaine lettuce.

In a small bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, Dijon mustard,

garlic powder, salt, and pepper to create the dressing.

Pour the dressing over the pasta mixture and toss gently to coat everything evenly.

Refrigerate the pasta salad for at least 1 hour to allow the flavors to blend together.

Before serving, give the salad a good toss and, if desired, garnish with additional chopped lettuce and cherry tomatoes.

Serve chilled.