Bring a large pot of salted water to a boil and add your rotini. Cook according to package instructions until al dente, then drain and rinse under cold water to cool.

In a skillet, cook the bacon over medium heat until crispy, about 5-7 minutes. Transfer to a paper towel-lined plate and chop into bite-sized pieces.

In a separate bowl, mix mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper until creamy.

In a large mixing bowl, add cooled pasta, crispy bacon, chopped romaine, halved cherry tomatoes, and sliced green onions. Pour the dressing over and gently toss until everything is coated.

Taste and adjust seasoning if necessary. Let chill in the fridge for about 30 minutes before serving.