Lay bacon in a cold skillet, heat to medium, and cook until crispy, about 8–10 minutes. Drain on paper towels and crumble once cooled. For less mess, bake at 400°F (200°C) for 15–18 minutes on foil instead.

Boil salted water and cook macaroni until al dente. Drain, rinse under cold water, and shake off excess moisture before transferring to a large bowl.

Halve the cherry tomatoes, chop the lettuce, dice the red onion, and shred the cheese if using. Keep the lettuce aside until serving so it stays crisp.

Whisk mayonnaise, sour cream, Dijon mustard, apple cider vinegar, garlic powder, onion powder, sugar, salt, and pepper in a bowl until smooth and tangy. For a lighter dressing, replace half the mayo with Greek yogurt.

Add the cooled pasta, tomatoes, onion, cheese, and bacon to the bowl. Pour in the dressing and toss gently to coat. Wait to add the lettuce until serving.

Cover and chill for at least 15 minutes to let the flavors meld. Fold in the lettuce right before serving, top with extra bacon or herbs, and enjoy chilled or at room temperature.