Unless you’re using pre-prepped bacon, cook the bacon in a cold pan with a small splash of oil (unless your bacon is quite fatty) set over a medium high heat until crispy. Drain on kitchen towels, and then cut with kitchen scissors or slice into large pieces. You can also cook the bacon in the oven, if preferred.

Cook the pasta in a pan of boiling salted water for 2 minutes longer than the package instructions – you want the pasta to be slightly past done as it will firm up as it cools and absorbs the dressing.

In the bottom of a large bowl, whisk together the white wine vinegar and the olive oil. Season with 1/2 tsp of salt and stir in the sliced sun-dried tomatoes and half of the cooked bacon. Drain the pasta and stir it, still hot, into the dressing. Leave to cool to room temperature so it has a chance to absorb all the flavors from the bowl.

Whisk together the buttermilk, mayonnaise and chives until smooth. If you’re serving the pasta salad right away, only use 1/2 cup buttermilk, but if you plan to refrigerate it, use the full 3/4 cup. The pasta will start to absorb the dressing after about an hour in the fridge, so using extra will stop the pasta salad from drying out.

Stir the diced chicken, grape tomatoes and reserved bacon into the pasta, followed by the buttermilk dressing. If making ahead, store the lettuce and croutons separately from the pasta salad, so they don’t get soggy and wilted.

This pasta salad is delicious on it’s own, but to level it up, stir in the optional shredded lettuce and croutons just before serving. Store leftovers covered in the fridge for up to 3 days. Store prepared croutons in a closed container on the counter.