Bring a large pot of salted water to a boil. Add the fusilli pasta and cook according to package instructions until al dente.

Once cooked, drain the pasta in a colander and rinse under cold water to cool.

In a skillet, cook the bacon over medium heat until crispy. Remove from heat, let cool, and crumble into pieces.

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

In a large mixing bowl, combine the cooled pasta, crumbled bacon, cherry tomatoes, chopped romaine lettuce, and diced cucumber.

Pour the dressing over the salad and toss gently to combine all ingredients evenly.

Serve immediately or refrigerate for 30 minutes to allow flavors to meld. Enjoy!