1. Bring a large pot of generously salted water to a boil. Add the pasta and cook until al dente. Drain the pasta and gently rinse under cold water to cool it down quickly and stop the cooking process. While still in the strainer, lightly drizzle and toss the pasta with some olive oil and a sprinkle of sea salt. Transfer the pasta to a large mixing bowl and place in the fridge to chill. 

2. In a large non-stick skillet on medium-high heat cook the diced bacon until browned and crispy. Drain the oil from the pan and transfer the bacon to a plate lined with paper towel. Allow to cool. 

3. In a small mixing bowl, combine all the ingredients for the dressing and whisk to combine. Taste and add more salt if you prefer. *personally, I added a total of 1/2 teaspoon of salt to the dressing. It wasn’t salty, but everyone has different preferences on salt so I scaled back for the recipe. Refrigerate the dressing while you finish preparing the rest of the ingredients.

4.  Chop the romaine lettuce into bite-sized pieces and set aside. *I add the romaine right when I mix everything together and am ready to serve so that it stays crispy and crunchy longer. 

5. Remove the pasta from the fridge and add the halved cherry tomatoes, bacon, and the dressing to the mixing bowl and toss to combine. Add the romaine and toss until all the lettuce is coated. Serve immediately.