Bring a large pot of salted water to a boil. Add the rotini pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Drain the pasta and rinse it under cold water to stop the cooking process. Set it aside to cool.

In a skillet over medium heat, add the thick-cut bacon slices. Cook the bacon until crispy, about 5-7 minutes, turning occasionally to ensure even cooking. Once done, remove the bacon from the skillet and place it on a paper towel-lined plate to drain excess grease. Once cooled, crumble the bacon into bite-sized pieces.

In a large mixing bowl, combine the mayonnaise, sour cream, apple cider vinegar, Dijon mustard, garlic powder, salt, and pepper. Whisk everything together until smooth and well combined.

In the bowl with the dressing, add the cooled pasta, halved cherry tomatoes, shredded romaine lettuce, and crumbled bacon. Gently toss everything together until all the ingredients are well coated with the dressing.

Taste the pasta salad and adjust the seasoning with more salt and pepper if needed.

Cover the salad and refrigerate it for at least 30 minutes before serving. This allows the flavors to meld together beautifully. When ready to serve, garnish with chopped fresh parsley.