Cook pasta according to package directions (aldente). Drain well. Rinse with cold water. Transfer pasta to a large bowl and sprinkle with one teaspoon olive oil and one teaspoon seasoning salt and mix well - refrigerate until completely chilled.
Cook bacon until crispy. Drain well and crumble. Add the crispy bacon pieces to the pasta.
Chop tomatoes, shallot, and romaine lettuce. Add to the pasta and toss well to combine.
Add about one cup of salad dressing and mix well. Refrigerate until well chilled. Before serving mix again and if the pasta salad seems dry, add a bit more salad dressing.