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

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, cherry tomatoes, crumbled bacon, chopped romaine lettuce, and diced cucumber.

Pour the dressing over the pasta mixture and toss gently to combine.

Chill in the refrigerator for at least 15 minutes before serving to allow flavors to meld. Serve cold.