Cook the pasta according to the package directions until tender.

Drain the pasta and rinse with cool water. Set aside to cool completely.

Cook the bacon until crisp. Allow it to cool, then crumble into small pieces.

In a small bowl, whisk together the mayonnaise, Greek yogurt, ketchup, and black pepper until smooth.

Add the cooled pasta, crumbled bacon, sliced romaine, and quartered cherry tomatoes to a large bowl.

Pour the dressing over the salad and gently toss until everything is evenly coated.

Serve immediately or refrigerate until ready to serve.