BLT Pasta Salad, Gluten Free!

This pasta salad is so good. It's good warm, or cold, as a main course for lunch or as a side dish. I like adding greek yogurt with the mayo to make it a little more healthy.
Ingredients
12 ounce gluten free fussili, Muellers has a great gluten free fussili ½ cup milk
12 ounces lean bacon (or turkey bacon)
1 Cup red or yellow grape tomatoes cut in half, red or yellow, the yellow pear tomato is sweeter
1 tablespoon chopped fresh thyme
1 clove garlic minced
1/4 tsp cayenne pepper (optional)
Kosher salt and freshly ground pepper
¼ cup mayo
¼ cup greek yogurt
¼ cup sour cream
1/2 tsp lemon juice
4 tablespoons chopped chives
1/4 cup capers
5 cups chopped romaine hearts

Instructions:
Cook the pasta in a large pot of salted boiling water until al dente, about 90 % of the way.
Drain and toss with the milk in a large bowl; set aside. Crazy to toss it with milk. You won't be sorry.
Cook the bacon in a large skillet over medium-high heat until crisp. Drain. Discard drippings.
Add the tomatoes, thyme and garlic, capers, and cayenne to the pan and toss until warmed through; season with salt and pepper.
Crumble the bacon, set aside ¼ cup for garnish. Toss the bacon and the tomato mixture with the pasta.
Mix the mayonnaise, greek yogurt and sour cream with 3 tablespoons chives and lemon juice, with the pasta until evenly combined. Season with salt and pepper.
Add the lettuce; toss again to coat.
Garnish with the reserved bacon and the remaining 1 tablespoon chives.
Serve at room temperature. Or chilled the next day. Refrigerate leftovers. If there are any.