Cook the rotini pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
In a large bowl, combine the cooled pasta, crumbled bacon, cherry tomatoes, romaine lettuce, and shredded cheddar cheese.
In a separate small bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, garlic powder, salt, and pepper until smooth.
Pour the dressing over the pasta mixture and toss gently until everything is well coated.
Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld.
Serve chilled, garnished with additional bacon or cheese if desired.