Cook the rotini pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
In a large bowl, combine the cooked pasta, diced chicken, crumbled bacon, cherry tomatoes, chopped lettuce, cheddar cheese, and red onion.
In a separate small bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper until smooth.
Pour the dressing over the pasta salad mixture and toss gently until everything is well coated.
Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
Serve chilled or at room temperature, garnished with extra bacon or cheese if desired.