Begin by bringing a large pot of salted water to a boil. Add your rotini or penne pasta and cook according to package instructions until al dente, usually around 8-10 minutes. Once perfectly cooked, drain the pasta and rinse it under cold water to stop the cooking process. Set aside to cool completely.

In a skillet over medium heat, fry the crispy bacon until it's golden and crunchy, about 6-8 minutes. Transfer the bacon to a plate lined with paper towels to drain excess grease. Allow it to cool, then crumble the bacon into small pieces.

In a medium bowl, whisk together the mayonnaise, sour cream, ranch seasoning, and buttermilk until smooth and creamy. Add garlic powder, onion powder, salt, and pepper to taste, mixing well to combine all flavors.

In a large mixing bowl, combine the cooled pasta, crumbled bacon, halved cherry tomatoes, finely chopped red onion, and shredded cheddar cheese. Gently toss the ingredients together until evenly mixed.

Pour the prepared ranch dressing over the pasta mixture and gently toss again until everything is well coated.

To finish, add the chopped romaine lettuce just before serving. Gently fold it into the salad to maintain its crunch and vibrant color.