Cook the rotini pasta according to package instructions. Drain and rinse under cold water to cool.
In a large bowl, combine the cooled pasta, diced chicken, crumbled bacon, cherry tomatoes, romaine lettuce, cheddar cheese, and red onion.
In a separate small bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper until smooth.
Pour the dressing over the pasta mixture and toss until everything is evenly coated.
Chill the pasta salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.