Bring a large pot of salted water to a boil and cook the gluten-free pasta according to package directions until al dente. Drain, rinse under cold water to stop cooking, and set in a large mixing bowl.

In a skillet over medium heat, add the turkey bacon pieces and cook until golden and crisp, about 6–8 minutes. Transfer to a paper-towel-lined plate to drain.

In a small bowl whisk together dairy-free mayonnaise, dairy-free yogurt, apple cider vinegar, Dijon mustard, smoked paprika, olive oil, salt, and pepper until smooth.

Into the cooled pasta add the cherry tomatoes, romaine, red onion, basil, and most of the bacon (reserve a handful for garnish). Pour the dressing over the salad and toss gently to coat.

Cover and chill for at least 30 minutes to let flavors mingle. Give the salad a final toss, garnish with reserved bacon, and adjust salt and pepper before serving.