In a medium bowl, whisk together the apple cider vinegar, mayonnaise, sour cream, dijon mustard, paprika, salt, and pepper. Set aside.
Cook the bacon and garlic
In a large skillet, cook bacon over medium-high heat. Once the bacon starts to get to your desired level of crispness, add the garlic and sauté together for 1-2 minutes. Strain out the grease (save for cooking use later) and transfer bacon and garlic to a bowl or plate to let cool slightly.
Assemble the pasta salad
Once the pasta is cooked, drain and rinse for 1 minute under cool water to cool the pasta. Add pasta to a large bowl.
To the bowl of pasta, add the tomatoes, spinach, half of the cooked bacon & garlic, and sauce. Toss together to coat the pasta.
Serve immediately and top each serving with remaining crispy bacon.
Video
Notes
Make ahead: You can make this pasta salad the night before you plan to serve it. Just make it through the last step but leave the crispy bacon off. Cover and refrigerate the pasta salad and the bacon in separate airtight containers, and when you're ready to serve, you can microwave for about 30 seconds along with a drizzle of olive oil to redistribute and "wake up" the dressing. Top each serving with bacon.Dairy-free option: To make this dish dairy-free, I substitute a vegan mayo and vegan sour cream.