Cook the pasta in a large pot of salted boiling water until al dente, according to package instructions.

While the pasta cooks, prepare the bacon in a skillet over medium heat until crispy.

Once cooked, drain the pasta and rinse it with cold water to stop the cooking process.

In a large bowl, combine the cooled pasta, cooked bacon, halved cherry tomatoes, and chopped romaine lettuce.

In a separate bowl, whisk together the mayonnaise, apple cider vinegar, garlic powder, salt, and pepper.

Pour the dressing over the pasta mixture and toss well to coat everything evenly.

Taste and adjust seasoning as necessary before serving, adding more salt or pepper if desired.

Serve immediately or refrigerate for an hour to allow the flavors to meld further.