Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente, about 8-10 minutes. Drain and rinse under cool water, then set aside to cool.

Fry the bacon in a skillet over medium-low heat for about 8-10 minutes until crispy. Drain excess grease, reserving about 2 tablespoons of bacon fat, and crumble bacon.

In a mixing bowl, whisk together mayonnaise, sour cream, ranch seasoning, and lemon juice. Gradually mix in the reserved bacon fat. Add cracked black pepper to taste.

In a large bowl, combine the cooled pasta and drizzle with white wine vinegar. Pour half of the dressing over the pasta and toss gently.

Fold in cherry tomatoes, red onion, and shredded cheese into the pasta mixture. Cover and refrigerate for at least 30 minutes.

Before serving, add chopped romaine and crumbled bacon to the salad. Toss with the remaining dressing and serve cold.