Begin by boiling a large pot of salted water. Once it reaches a rolling boil, add your choice of rotini or penne pasta. Cook according to the package instructions until al dente, usually about 8-10 minutes, and then drain the pasta.

In a large skillet over medium heat, add chopped bacon and cook, stirring occasionally, until crispy—this should take about 6-8 minutes. Transfer the bacon to a plate lined with paper towels to absorb excess fat.

In a large mixing bowl, gently combine the cooled, drained pasta with the crispy bacon, halved cherry tomatoes, and chopped lettuce.

In a small bowl, whisk together mayonnaise with Dijon mustard, seasoning with salt and pepper to taste.

Pour the prepared dressing over the pasta mixture in the large bowl, and toss gently but thoroughly until everything is well-coated.

For maximum flavor, consider refrigerating your salad for about 30 minutes before serving.