Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente. Drain and rinse under cold water to stop the cooking process. Let it cool completely.

While the pasta cools, prepare the dressing. In a medium bowl, whisk together mayonnaise, sour cream, lemon juice, Dijon mustard, garlic powder, smoked paprika, salt, and black pepper until smooth and creamy.

Add the cooled pasta to a large serving bowl. Stir in the crispy bacon, cherry tomatoes, red onion, cheddar cheese, and parsley. Pour the dressing over everything and gently toss until the pasta and vegetables are evenly coated.

Refrigerate for 30 minutes before serving. Just before serving, fold in the chopped romaine lettuce so it stays fresh and crunchy. Add extra bacon and parsley on top for a delicious finishing touch.