8 ounces fusilli corti bucati
4 ounces (about 4 slices) thick cut bacon, diced
1 small shallot, thinly sliced
1/4 cup mayo
1/3 cup plain yogurt
3 tablespoons red wine vinegar
1 tablespoon Worcestershire sauce
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 scallions, thinly sliced
1 cup cherry tomatoes, halved
1 1/2 cups shredded romaine lettuce (from about 1 Romaine heart)

1. Cook the pasta in salted, boiling water according to package instructions until just tender and al dente. Drain well and cool completely.

2. Meanwhile, in a medium sauté pan over medium heat, cook the diced bacon until browned and crispy, stirring occasionally, about 5 minutes. Use a slotted spoon to remove the bacon from the pan and drain on paper towel lined plate. Remove all but 1 tablespoon of the bacon fat and add the shallot. Cook until tender and translucent, about 2 minutes. Remove from the heat and cool.

3. In a large bowl, whisk together the mayo, yogurt, red wine vinegar, Worcestershire sauce, salt, pepper and scallions until smooth and combined. Add the cooled pasta, bacon, shallot, tomatoes and Romaine and toss until everything is evenly coated with the dressing. Transfer to a large bowl or serving platter; serve at room temperature or chilled.