Bring a large pot of salted water to a boil. Cook rotini according to package instructions until al dente, about 8-10 minutes. Drain and rinse under cold water.

Preheat oven to 400°F (200°C). Spread bacon on a baking sheet and bake for 15-20 minutes until crisp, or cook in a skillet. Drain on paper towels.

In a bowl, mix mayonnaise, sour cream, and buttermilk until smooth. Add seasonings to taste.

In a large bowl, combine cooled pasta, chopped bacon, romaine, and tomatoes. Stir gently to mix.

Drizzle ranch dressing over salad, mixing gently until evenly coated.

Cover and chill in the refrigerator for at least 30 minutes before serving. Garnish with fresh herbs if desired.