In a large measuring cup, whisk together 1 cup of milk, 1 cup of sour cream, and 3 tablespoons of Ranch seasoning mix until smooth and creamy. Cover and refrigerate for at least 15 minutes.

Bring a large pot of salted water to a boiling point. Cook 1 pound of Farfalle pasta according to package instructions until al dente, typically around 8-10 minutes. Drain and spread on a tray with 1 tablespoon of olive oil.

Cut 12 strips of thick-cut bacon in half and fry in a skillet over low to medium heat for about 10-12 minutes or until crispy. Remove and let drain on paper towels, then chop roughly.

In a large mixing bowl, combine the cooled Farfalle pasta with half of the Ranch dressing. Fold in romaine lettuce, cherry tomatoes, red onions, and three-quarters of the bacon. Add BBQ sauce and remaining dressing, mixing thoroughly.

Transfer the salad to a serving bowl, topping with remaining chopped bacon. Serve immediately or refrigerate for up to 3 hours.