Cook pasta according to package directions, until al dente – be sure not to overcook the pasta you want it to have some firmness to it. Rinse under cold water to stop the cooking process, drain thoroughly, and cool quickly by spreading the pasta onto a baking sheet. Put in refrigerator while you prep the rest of the ingredients.
Cook the bacon until crispy. I recommend baking on a foil-lined baking sheet for 18-20 minutes at 400 degrees F. Once cooked, drain briefly on paper towels, then chop into small pieces and set aside. Reserve some of the bacon grease for the dressing.
Mix all the dressing ingredients together. Toss together the dressing and pasta until well combined. Add the romaine, cherry tomatoes, and chopped bacon, then gently fold all the ingredients together.
Notes
I love using the vegetable radiatore pasta from Trader Joe’s because it’s colorful and the little crevices hold the dressing well.