BLT Pasta Salad

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In a small bowl or ​measuring cup, whisk together the Greek yogurt, milk, olive oil, garlic powder, black pepper, onion powder, dried dillweed, salt, cayenne pepper, and Worcestershire sauce.

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Refrigerate the dressing mixture until ready to use.

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Cook the pasta until al dente, according to the package .

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Drain the pasta.

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Place the drained pasta into a large serving bowl.

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Pour the dressing mixture over the pasta and toss to coat.

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Gently fold the cherry tomatoes, romaine, spinach, 3 tablespoons of chives, and bacon into the pasta mixture.

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Sprinkle the additional chives for garnish.

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Serve at room temperature or chilled.