Combine the sour cream with mayo, lemon juice, minced or grated garlic, ranch dressing seasoning powder, fresh chives and black pepper. You can either whisk everything together or blend using a standard or immersion blender. After combining everything, taste for seasoning. Add a pinch of kosher salt if desired but you will likely not need to add any thanks to the salt content in the ranch seasoning. Set aside until ready to dress the pasta salad.

Bring a large pot to a rolling boil and liberally salt the water. Cook the dried pasta to al dente according to package instructions. Once the pasta is cooked to al dente, drain and rinse with cold water to stop the cooking process.

Heat a large skillet over medium heat. Cut the bacon into ½"-1" sized pieces. Cook the bacon pieces over medium heat for about 10-15 minutes, stirring bacon occasionally. Once all the pieces are crispy, remove from the grease and drain on a paper towel.

Prep the pasta salad veggies by halving the cherry tomatoes, thinly slicing the scallions, chunking the avocados and roughly chopping the baby arugula.

Reserve some of the veggies and bacon for garnish before mixing up the pasta salad. Toss the remaining veggies and bacon together with the cooked pasta and dressing in a big bowl. Taste for seasoning and add kosher salt or cracked black pepper if desired. Transfer to a large serving bowl or platter and garnish with the reserved tomatoes, scallion & arugula. Finish with a final sprinkle of crispy bacon. Enjoy cool or at room temperature.