Bogies Memphis Pasta Salad Recipe: Smoky Bacon and Creamy Herb Bliss

This Bogies Memphis pasta salad recipe brings the bold flavors of Memphis barbecue to your summer table with smoky bacon and creamy herb dressing. 💛 The secret lies in crispy bacon infused with smoked paprika, creating a rich, savory base that ties everything together.

I developed this recipe after craving that perfect balance of smoky, creamy, and tangy flavors that define Southern comfort food.

The dish starts with al dente pasta—whether you prefer penne, rotini, or fusilli—tossed with crispy bacon, fresh herbs, and a creamy dressing made with mayo, buttermilk, and a touch of bourbon for depth.

The result is a pasta salad that's hearty enough for a main dish but light enough for a side that everyone will ask for seconds. This recipe captures the soul of Memphis cuisine while being simple enough for a weeknight dinner.

What makes this pasta salad truly special is how the flavors meld together: the smoky bacon, the creamy dressing, and the fresh herbs create a harmonious bite that's both comforting and exciting.

It's the kind of dish that's perfect for potlucks, picnics, or a casual family dinner where you want to impress without spending hours in the kitchen. The best part? It tastes even better the next day, making it ideal for meal prep.

Pair it with grilled meats, crusty bread, or a simple green salad for a full Southern-inspired spread. The recipe is designed to be adaptable—swap in different herbs or cheeses to suit your taste, but the smoky bacon and creamy dressing are the stars you don't want to miss.

Let's get cooking!

Ingredients for bogies memphis pasta salad

Smoky bacon, creamy dressing, and fresh herbs—this pasta salad brings Memphis flavors to your table with just 14 ingredients.

The bacon is the star here, so grab the thick-cut kind—Oscar Mayer or Hillshire Farm are solid choices at most grocery stores. Look for smoked paprika in the spice aisle to infuse the bacon with that authentic Memphis flavor. Trader Joe's has a great pre-mixed smoked paprika blend if you want to save time. Fresh herbs are non-negotiable for that bright, fresh finish—Whole Foods or farmers markets have the best quality. The cherry tomatoes should be vibrant red, not mealy or soft. For the pasta, penne holds up best to the creamy dressing, but rotini or fusilli work too if that's what you've got.

No bourbon? Apple cider vinegar or lemon juice adds tanginess, though it won't be the same depth. Short on cilantro? Fresh basil or dill at half the amount works in a pinch. The mayo and buttermilk combo is what makes this dressing so rich—don't substitute with Greek yogurt or light mayo, it won't be the same. For the tomatoes, if you can't find cherry, grape tomatoes cut in half will work. The bacon can be cooked ahead and stored in the fridge for up to 5 days, which is perfect for meal prep. Just keep it in an airtight container to maintain crispiness.

This salad tastes even better the next day as the flavors meld together. Store it in an airtight container in the fridge for up to 4 days. The dressing separates if stored too long, so give it a quick stir before serving. For potlucks, portion it into individual containers so everyone gets their own bowl. The bacon stays crispy if you add it right before serving—just pop it in the oven at 400°F for 5 minutes to reheat. This recipe makes enough for a crowd, so double it if you're feeding more than 8.

Step-by-step instructions for smoky bacon and creamy herb pasta salad

This is the method that brings all those Memphis flavors together—rich, smoky, and perfectly creamy.

Cut the 1.25 lbs thick-cut bacon into ½-inch pieces and place them in a cold, large skillet. I like to use a heavy cast-iron pan for even heat distribution. Cook over medium-low heat for 15-18 minutes, stirring occasionally, until the bacon is deep golden brown and crispy. This low heat prevents burning while rendering all that delicious fat.

About 5 minutes before the bacon is done, sprinkle 1 tsp smoked paprika over the pieces and stir to coat. This gives the bacon that signature Memphis smokiness. Drain all but ¼ cup of the bacon fat in the skillet—you'll use this later for flavor. Let the bacon cool slightly before chopping it into ¼-inch pieces with kitchen shears. Set aside for now.

Bring a large pot of water to a rolling boil and add 1.5 lbs penne pasta. Cook until 1 minute before the package directions for al dente (usually 11-12 minutes). Drain immediately and rinse under cold water for 30 seconds to stop the cooking process. This keeps the pasta firm and prevents mushiness in the salad.

While the pasta cools, I like to shock it in an ice bath for 2 minutes to remove any excess starch. Drain again and transfer to a large mixing bowl. The pasta should be completely cold before adding other ingredients—this ensures the creamy dressing coats evenly without turning mushy.

In a medium bowl, whisk together 1 cup mayonnaise, 0.5 cup buttermilk, 2 tbsp bourbon, 1.5 tsp salt, and 0.5 tsp black pepper until smooth. The bourbon adds a subtle depth that pairs perfectly with the smoky bacon. Taste and adjust seasoning if needed—this is your flavor foundation.

Add the minced 4 cloves garlic and stir well. Then, fold in the chopped 0.5 cup fresh cilantro and 0.25 cup fresh parsley. The herbs brighten the rich flavors while keeping the dressing fresh. Set the dressing aside while you prep the remaining vegetables.

Thinly slice the 1 whole red onion (white part only) and halve the 1 pint cherry tomatoes, removing seeds. Dice the 3 whole celery stalks into ¼-inch pieces for a crisp texture. Add these to the cold pasta in the mixing bowl.

Now, pour the creamy dressing over the pasta and vegetables. Using a large spoon or spatula, gently fold everything together until fully coated. The dressing should cling to the pasta without making it soggy—if it's too thick, add 1-2 tablespoons of cold water to loosen it. Fold in the crispy bacon pieces last, reserving 2 tablespoons for garnish.

Cover the bowl and refrigerate for at least 2 hours (overnight is even better). Chilling allows the flavors to meld perfectly, and the pasta absorbs the creamy dressing without getting mushy. Before serving, give it one final toss to redistribute everything.

Garnish each serving with the reserved bacon pieces and a sprinkle of extra fresh parsley. This salad is best served cold—the contrast of creamy, smoky, and crispy textures makes every bite unforgettable. It keeps well in the fridge for 3-4 days, so make extra for leftovers!

Essential equipment for this recipe

Cast-Iron Skillet

Your cast-iron skillet is the MVP for crisping the bacon—it distributes heat evenly and retains it perfectly. I swear by a Lodge 10.25-inch skillet for this recipe, but any well-seasoned cast iron will work.

Preheat it on the stove for 2 minutes before adding the bacon to ensure even cooking. The skillet's natural non-stick properties (once properly seasoned) prevent the bacon from sticking, even at low heat. 🔥

Kitchen Shears

Chopping bacon with kitchen shears is a game-changer—it's faster than a knife and gives you ¼-inch pieces consistently. I use OXO Good Grips shears because they're sharp, comfortable, and easy to clean.

Avoid scissors (they're not heat-safe) and never use dull shears—they'll crush the bacon instead of chopping it cleanly. Store them in a dry place to prevent rust.

Mixing Bowls

A large mixing bowl (at least 8-quart capacity) is essential for combining all ingredients without spills. I recommend a stainless steel bowl from Cuisinart—it's durable, easy to clean, and won't retain odors like plastic.

For smaller batches, a 5-quart bowl works, but you'll need to mix in stages. Avoid glass bowls for mixing—if they crack, they'll ruin your salad and your kitchen floor. ✨

Measuring Tools

Precision matters in this recipe, so invest in a stainless steel measuring cups and spoons set (like OXO's). For the 2 tbsp bourbon and 1 tsp smoked paprika, a liquid measuring cup ensures accuracy.

A microplane for garlic is a bonus—it minces 4 cloves in seconds without burning your fingers. Don't skimp on measurements; even small errors can throw off the balance of flavors.

Cutting Board

A large, stable cutting board (like John Boos 18x12-inch teak) gives you space to prep all veggies at once. Thinly slice the red onion and dice the celery on the same board—just rinse it under hot water between tasks to remove residue.

A sharp chef's knife (I use Wüsthof) is non-negotiable; a dull knife makes prep frustrating and uneven. Keep your board elevated on a non-slip mat to prevent slips while chopping.

Air-Tight Containers

For meal prep, glass airtight containers (like Pyrex 8-cup bowls) are ideal—they keep the salad fresh for 3-4 days without absorbing odors. Store the dressing separately if possible, then mix it in just before serving. Avoid plastic containers, which can leach chemicals and make the salad taste off.

Label containers with the date to track freshness. Pro tip: Freeze the dressing in ice cube trays for single-serving portions if you're prepping ahead. ❄️

Frequently asked questions