So this pasta salad was originally called “BLT Pasta Salad” until The Chef rightly (and a little smugly) pointed out that there is not, in fact, an “L” in it. To which I replied, “Um yuh-huh! Little tiny cucumbers. So there. What do you think about that?!”
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Turns out he thought that was stupid, which it was, so I renamed it. Basically it’s my copyright-infringement version of Bogie’s pasta salad but with bacon. Because… you know what, no. It needs no explanation. Bacon is its own reason.
As per usual with my pasta salads, I am not entirely sure about the amount of mayo, so you’ll just have to taste and add to your desired level of saturation. (The ladies reading this will appreciate that I’ve avoided using the words “moist” or “wet” here. Yes, we all hate those words. They’re icky, so just shut up about it.)
Also, if you are firmly anti-cucumber as I am, do not fear – if you dice the little buggers up tiny enough, you will barely even notice them. (But they are an integral part of the “Bogie’s” taste and the “saturation” factor, so don’t leave them out completely.)
And there you have it. This pasta will make your transition from lake to tailgate smooth – and delicious – so make sure you have some on hand.
1 package rotini, cooked al dente*
5 roma tomatoes, seeded and chopped
1 large cucumber, seeded and minced**
5 green onions, chopped (white parts discarded)
1.5 cups mayo (Duke’s!)
6 strips bacon (preferably Wright), cooked and chopped
1 cup sour cream
juice of 2 lemons at serving time
chili powder
Cavender’s
- While the pasta is still hot, mix all ingredients in large bowl. (You actually don’t have to do it while it’s hot, but the mayo coats everything better that way, so proceed as you will.)
- Add chili power, Cavender’s or your favorite all-purpose seasoning to taste.
- Chill (at least a few hours, preferably over night). Before serving, check to make sure the pasta is not too dry and add more, ahem, “saturating” ingredients as necessary and the lemon juice.
*Make sure to cook the pasta a little under as it will sit and soften in the mayo. Also, don’t buy multicolored rotini for this because it’s much prettier red, white and green. But that might be the OCD talking, so you do what you want.
**Mince the life out of that little effer. I mean it. No big chunks of cucumber here. The slime will not stand.
Nummy Num Num 
mmmm, Bogies. Will you find/copy the Bogie’s shrimp salad recipe?!? Its delicious.
That’s a very good suggestion M Melt! Perhaps I shall make a whole career out of bastardizing restaurant recipes…
I saw a recipe on here before that used Naturally Fresh Ranch salad dressing and it tasted just like Bogie’s pasta salad. What happened to that recipe? It was not like the one above and I would like to have the other recipe as it was delicious.
Hey Stephannie – This is actually that recipe; I’m not sure when that specific part got updated/removed, but you can use 1/2 mayo and 1/2 Naturally Fresh Ranch dressing and get the same effect. Just make sure to put it all together and let it sit for a few hours and then taste again to see if you need to ranch it up 🙂
When I use the Naturally Fresh Ranch dressing and the Mayo, what do I exclude from the recipe above?
Just use 3/4 cup of mayo and 3/4 cup of ranch – you really just keep adding mayo until you get to your desired level of creaminess, so I’d add those and go from there!
Hi Stephanie – Do you know the secrets to making the bogies potato salad so delicious? LOL – Is it a mix of mayo and sour cream and some thyme? Thanks. Evan.
I do not know unfortunately, but I would bet you’re onto something with the mix of mayo, sour cream and then some herbs! I’d go with chives or finely minced green onions.
It says a package of rotini. I have a box that is 16 oz. is that too much
That’s the right amount!
How much chili powder