Tag Archives: pasta salad

Bacon Tomato Pasta Salad ~ a.k.a. Bogie’s Pasta Salad

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

  1. 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.)
  2. Add chili power, Cavender’s or your favorite all-purpose seasoning to taste.
  3. 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.

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Filed under Comfort food, Party food, Pasta, Salad, Side dishes, Southern food

Chicken Pasta Salad ~ Fourth of July 2K11

It’s that time of year again, lake rats: The 4th of July. And in honor of our upcoming trip to Tims Ford, I’m giving up one of my favorite have-around lake snacks: my version of the Chicken Pasta Salad from Bread & Company. [That stuff is way too expensive to buy by the pound, so I piddled around until I figured out a pretty close imitation. Grommet-style.]

This stuff keeps incredibly well, so you can have it pre-boat, mid-beverage and even post-broken-foot if you are as unlucky around water as I seem to be.
And it makes a great base if you’re, say, drowning your sorrows in Firefly so you can limp down to the driveway to play beer die. Not that that’s ever happened.

Anywho, this recipe uses roasted red peppers rather than raw because I ain’t much for the crunch, so tinker with this as you must. Freedom of choice is American as hell.

3 chicken breasts, cut into thin strips
1 package thin angel hair, cooked*
1 can artichokes, drained and coarsely chopped
1 jar roasted red peppers, chopped
1 bunch green onions, chopped (just the green parts)
2 cups mayo (plus as much as you need for your desired level of moisture. Eww. Hate that word.)
splash of Italian dressing (optional)
salt and pepper to taste (or Cavendar’s if you’re Akin through-and-through)

  1. Season chicken and cook in skillet with olive oil. (Taco seasoning + Tony’s is a winning combination for me.)
  2. While pasta is still warm, add mayo and all other ingredients.
  3. Cover and chill at least one hour (but this is even better after it sits overnight). Season to taste.

Eat on it. It’s the yum.

*I always undercook the pasta when I know I’m making this a day or two in advance because the pasta will soften as it sits in the fridge. Adjust your level of al dente accordingly.

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Filed under Chicken, Comfort food, Main Course, Pasta, Salad, Side dishes, Snacks