In a large skillet over medium heat, cook bacon until crisp, about 5-8 minutes. Remove and drain on a towel lined plate. Place half of the drained bacon in a large bowl with cooked farfalle, cherry tomatoes, red onions, romaine, salt and pepper. Set aside.
In a medium bowl, whisk to combine buttermilk, sour cream, lemon juice, dijon mustard, granulated garlic, granulated onion, cayenne and salt to taste. Pour dressing over pasta salad and toss to combine. Serve topped with remaining bacon and a sprinkle of chopped parsley.