In a large measuring cup, whisk together ½ cup of milk, ½ cup of sour cream, and one packet of Ranch seasoning until smooth. Refrigerate for at least 15 minutes.

Bring a large pot of salted water to a boil and add 8 ounces of farfalle pasta. Cook for about 10–12 minutes until al dente. Drain and drizzle with olive oil.

In a large skillet, cook 6 slices of bacon over low heat for about 10–12 minutes until crispy. Transfer to a paper towel-lined plate to cool, then chop.

In a large mixing bowl, combine the cooled pasta and ½ cup of Ranch dressing. Toss to coat.

Add 2 cups of chopped romaine, 1 cup of halved cherry tomatoes, ¼ cup of chopped red onion, and ¾ of the bacon. If using, add 2 tablespoons of BBQ sauce and toss gently.

Transfer to a serving bowl, top with reserved bacon, and serve immediately or chill for up to 3 hours.