Bring a large pot of salted water to a boil and cook the elbow macaroni according to package directions until al dente. Drain and rinse under cold water until cool.

Meanwhile, fry the bacon in a skillet over medium heat until it sizzles and the edges turn deep golden; drain on paper towels and crumble when cool.

In a large mixing bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, honey, a pinch of salt, and a few grinds of black pepper until smooth and glossy.

Add the cooled macaroni to the bowl, then toss in the crispy bacon, halved cherry tomatoes, chopped lettuce, green onions, and parsley. Mix gently.

Cover and refrigerate for at least 1 hour so the flavors meld and the dressing chills through.

Before serving, give the salad a final stir; add a splash of milk or more mayo to reach a silky consistency if necessary.