In a medium pot over medium-high heat, cook 16 ounces of pasta according to directions. Meanwhile, cook bacon in a skillet over stove top then chop once cooled. Drain pasta and toss with 1 tablespoon olive oil; set aside. Chop lettuce and tomatoes. In a large bowl, combine mayonnaise, Greek yogurt, and pasta noodles then toss everything together until coated. Stir in lettuce, chopped bacon, tomatoes, red pepper flakes, and cheddar cheese. Refrigerate until ready to serve.