Cook the noodles in salted water per the package instructions. Drain well. While pasta is cooking, prepare the dressing.
In a large mixing bowl, whisk together the mayonnaise, sour cream, sugar, vinegar, celery salt, garlic powder, onion powder, smoked paprika, dill and pepper, to taste.
Add the cooked and drained pasta to the bowl.
Stir in green onions and tomatoes. Mix until evenly distributed.
Cover with plastic wrap and put it into the fridge to chill.
Just before serving, add the lettuce and bacon. Mix well and serve.
Store chilled.
Video
Notes
You can use any shaped pasta you enjoy: macaroni, cavatappi, radiatore, rotini, penne and more!
Don't add the lettuce and bacon to the pasta salad until just before serving or you'll lose the crunchiness.
Leftovers can be stored (covered) in the refrigerator for 2-3 days. Keep in mind, the lettuce and bacon will turn soft.
This pasta cannot be frozen.
I like to use cherry or grape tomatoes for this recipe but feel free to chop up whatever type of tomato you enjoy or have on hand.