Bring a large pot of salted water to a boil. Cook 8 ounces of rotini or penne pasta until al dente, about 8-10 minutes. Drain and rinse under cold water, set aside to cool.

Cook 6 strips of crispy bacon in a skillet over medium heat for about 5-7 minutes until brown and crisp. Drain on paper towels and crumble.

In a bowl, whisk together ½ cup mayonnaise, ½ cup sour cream, ¼ cup buttermilk, 1 tablespoon ranch seasoning, ½ teaspoon garlic powder, and ½ teaspoon onion powder. Adjust seasoning with salt and pepper.

Combine cooled pasta, crumbled bacon, 1 cup halved cherry tomatoes, ¼ cup finely chopped red onion, and 1 cup shredded cheddar cheese in a mixing bowl.

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

Just before serving, fold in 2 cups chopped romaine lettuce.