1. Bring a large pot of salted water to a boil and cook the cavatappi pasta for 8–10 minutes, until just past al dente. Drain and rinse under cold water. Let it cool completely.

2. In a large mixing bowl, whisk together mayonnaise, sour cream, vinegar, sugar, garlic powder, and black pepper until smooth.

3. Cook the bacon until crispy, then place on paper towels to drain. Once cooled, chop into bite-sized pieces.

4. Slice the cherry tomatoes, thinly slice the red onion, and chop the parsley or lettuce.

5. Add the cooled pasta, bacon, tomatoes, onion, cheddar cheese, and greens to the bowl with the dressing. Fold gently until well coated.

6. Cover and chill the salad in the refrigerator for at least 30 minutes before serving.

7. Give the salad a quick stir before serving. Add extra dressing or a splash of sour cream if needed.