Step 1

Cook macaroni (8 oz.) according to directions in salted water. Drain and rinse with cold water. Shake to remove as much excess water as possible. While the pasta is cooking, prep the rest of the ingredients (cook the bacon, chop the veggies, etc.).

Step 2

In a large bowl, mix together the mayonnaise (1/2 cup), milk (2 tablespoons), apple cider vinegar (1 tablespoon), garlic powder (1 teaspoon), fresh chopped parsley (1/4 cup), three sliced green onions, kosher salt (1/2 teaspoon), and black pepper (1/4 teaspoon). If making ahead of time, reserve half the dressing in a separate container (see notes).

Step 3

Add the cooked and cooled pasta, the cherry tomatoes (2 cups), and the torn romaine lettuce (3 cups) to the bowl with the dressing. Mix together until dressing coats everything.

Step 4

Serve garnished with reserved bacon, parsley, and green onions if desired.