Cook the pasta: Bring a large pot of salted water to a boil. Cook pasta until just al dente. Drain and rinse under cool water to stop the cooking. Shake off excess water.

Cook the bacon: While the pasta boils, cook bacon until very crisp. Drain on paper towels and crumble. You want crunch so it holds up in the salad.

Blend the dressing: In a blender or food processor, add cottage cheese, Greek yogurt, olive oil, lemon juice and zest, Dijon, garlic, honey, dill, and chives. Blend until completely smooth and creamy. Season with salt and plenty of black pepper.

Toss the base: In a large bowl, combine cooled pasta, tomatoes, and red onion. Add about two-thirds of the dressing and toss gently until coated.

Add the greens: Fold in chopped lettuce (and avocado, if using) just before serving. Sprinkle in the bacon and toss lightly. Add more dressing as needed to coat without weighing it down.

Finish and taste: Adjust salt, pepper, and lemon to your liking. If you like, shower with a little grated Parmesan for extra umami.

Serve: Enjoy right away for the best crunch, or chill for 20–30 minutes to meld flavors. Keep a bit of extra dressing on the side for touch-ups.