1-Cook the pasta: Boil salted water, cook 12 oz rotini until al dente, 8-10 minutes. Drain and rinse with cold water.

2-Crisp the bacon: Cook 8 bacon slices in a skillet over medium heat until crispy, 6-8 minutes. Drain on paper towels, then crumble or chop.

3-Make the ranch dressing: Whisk together mayonnaise, sour cream, buttermilk, garlic powder, onion powder, dill, parsley, chives, salt, pepper, and lemon juice until smooth.

4-Prep the veggies: Halve cherry tomatoes, chop romaine, and slice green onions.

5-Assemble the salad: In a large bowl, combine cooled pasta, bacon, tomatoes, lettuce, green onions, and cheddar. Toss with about 3/4 of the dressing, adding more if needed; avoid overdressing.

6-Chill: Cover and refrigerate for at least 20 minutes (30 minutes is better) to meld flavors.