In a large pot, bring salted water to a rolling boil. Add the rotini pasta and cook according to package instructions until al dente, usually around 8-10 minutes. Drain and rinse under cold water. Set aside in a large bowl.

While the pasta is cooking, heat a frying pan over medium heat. Cook the bacon slices for about 6-8 minutes or until crispy. Transfer to a plate lined with paper towels to absorb excess grease. Allow to cool slightly and then crumble.

In a small mixing bowl, whisk together the mayonnaise, sour cream, lemon juice, garlic powder, and black pepper until smooth and creamy. Adjust seasoning if needed.

In a large mixing bowl, combine the cooled pasta, crumbled bacon, and halved cherry tomatoes. Toss gently.

Pour the dressing over the pasta mixture and gently toss until fully coated.

Just before serving, fold in the chopped romaine lettuce to maintain its freshness and crunch.

For enhanced flavor, cover and chill in the refrigerator for about 20 minutes before serving.