Bring a large pot of salted water to a boil. Cook the pasta until just al dente, following package instructions. Drain well and rinse briefly with cool water to stop the cooking process.

Let the pasta cool completely before assembling the salad. This prevents the dressing from separating and keeps the lettuce crisp.

Cook the bacon until crisp using your preferred method—skillet, oven, or air fryer. Transfer to a paper towel–lined plate and let cool before chopping.

Crispy bacon is essential here. Soft bacon will lose texture once mixed into the salad.

In a medium bowl, whisk together mayonnaise, sour cream (or Greek yogurt), lemon juice, garlic powder, salt, and black pepper. Taste and adjust seasoning as needed.

The dressing should be creamy with a slight tang—not heavy or overly thick.

In a large bowl, combine cooled pasta, chopped bacon, tomatoes, red onion (if using), and about two-thirds of the dressing. Toss gently until everything is evenly coated.

Cover and refrigerate for 20 minutes if time allows. This helps the flavors meld.

Right before serving, fold in the chopped lettuce and remaining dressing. Toss gently and serve immediately.

Adding lettuce at the end keeps it crisp and fresh.