Cook the fusilli pasta according to package instructions until al dente. Drain and rinse under cold water.

In a large mixing bowl, combine the cooked pasta, cherry tomatoes, crumbled bacon, chopped romaine lettuce, and sliced green onions.

In a separate bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, garlic powder, salt, and black pepper until smooth.

Pour the dressing over the pasta salad and toss gently to combine. Serve immediately or chill in the refrigerator for 30 minutes before serving.