1. Cook the pasta: Bring a large pot of salted water to a rolling boil. Add the rotini pasta and cook according to package directions until al dente. This usually takes about 8-10 minutes. Drain the pasta thoroughly and rinse it under cold water to stop the cooking process and cool it down. Set aside.

2. Prepare the bacon: If you haven’t already, cook the bacon until it’s crispy. You can do this in a skillet over medium heat, in the oven, or even in the microwave. Once cooked, transfer the bacon to a paper towel-lined plate to drain excess grease, then crumble it into small pieces.

3. Assemble the salad ingredients: In a large mixing bowl, combine the cooled pasta, shredded or diced cooked chicken, halved cherry tomatoes, finely diced red onion, crumbled blue cheese, and chopped hard-boiled eggs.

4. Whisk the dressing: In a separate medium bowl, whisk together the mayonnaise, buttermilk, red wine vinegar, Dijon mustard, and minced garlic until the mixture is smooth and well combined. Stir in the fresh chopped chives.

5. Combine and dress: Pour the prepared dressing over the pasta and salad ingredients in the large mixing bowl. Gently toss everything together until all the ingredients are evenly coated with the creamy dressing. Ensure the dressing reaches the bottom of the bowl for full coverage.

6. Season and chill: Season the pasta salad with salt and freshly ground black pepper to taste. Start with a little and add more as needed. For the best flavor, cover the bowl and refrigerate the pasta salad for at least 30 minutes to allow the flavors to meld and the salad to chill thoroughly. This also helps the pasta absorb some of the dressing.

7. Serve: Before serving, give the salad another gentle toss. You can garnish with extra fresh chives or a sprinkle of blue cheese, if desired.