Cook the Pasta: Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 8-10 minutes. Drain and rinse under cold water to cool.

Cook the Bacon: In a skillet, cook bacon over medium heat for 10-15 minutes until crispy. Drain excess fat and crumble.

Make the Dressing: In a bowl, combine mayonnaise, sour cream, ranch dressing mix, reserved bacon fat, and lemon juice. Whisk until smooth. Add black pepper.

Toss the Pasta: In a mixing bowl, add cooled pasta, a splash of white wine vinegar, and half of the dressing. Toss to coat and let sit.

Add Mix-Ins: Fold in bacon, cherry tomatoes, red onion, and shredded cheese. Chill for at least 30 minutes.

Final Toss Before Serving: Add chopped romaine and remaining dressing before serving. Toss gently and serve cold.