Bring a large pot of salted water to a rolling boil. Add the rotini pasta and cook for 8–10 minutes, or until al dente. Drain and rinse under cold water.

Heat a skillet over medium heat. Add the bacon strips, cooking for 5–7 minutes until crispy and golden brown. Drain on a paper towel.

In a medium bowl, combine the mayonnaise, sour cream, and milk or buttermilk. Whisk together until smooth and creamy.

In a large mixing bowl, combine the rinsed pasta, chopped bacon, and fresh tomatoes. Pour the dressing over and toss gently to coat.

Just before serving, chop the lettuce and fold it into the salad gently.

For enhanced flavors, cover and chill in the refrigerator for 15–30 minutes before serving.