Bring a large pot of salted water to a boil. Add rotini and cook according to package instructions for 8-10 minutes, until al dente. Drain and rinse under cold water.

Heat a skillet over medium heat and cook bacon for 6-8 minutes until crispy. Drain on paper towels and chop into bite-sized pieces.

In a large mixing bowl, combine the cooled rotini pasta, chopped bacon, and diced fresh tomatoes. Gently stir until mixed.

In a separate bowl, mix mayonnaise, sour cream, and milk or buttermilk to achieve desired consistency. Season with salt and pepper.

Pour the dressing over the pasta mixture and toss until well-coated.

Add chopped lettuce just before serving and gently fold into the pasta salad.

Chill in the fridge for at least 10 minutes before serving and enjoy.