Side Dishes
This Bogies-inspired Memphis pasta salad recipe brings the bold flavors of the South to your table with a smoky, tangy twist that’s anything but ordinary. 🔥 The secret lies in a perfect balance of crispy fried shallots, salty anchovies, and sharp parmesan—all tossed with al dente pasta and a dressing that packs heat from smoked paprika and a hint of bourbon.
I first made this after a trip to Memphis, where the city’s love of spice and crunch inspired me to create a dish that’s as satisfying as it is unexpected.
The beauty of this recipe is its versatility—it works as a main dish for summer picnics or a bold side for BBQ nights. The pasta base absorbs the smoky, umami-rich dressing while the fried shallots and anchovies add layers of texture and depth.
No one will guess it’s a salad until they take that first bite, and then they’ll be hooked. What makes it truly special is how the flavors develop over time, making it even better the next day.
By the time you’re done assembling, you’ll have a pasta salad that’s crispy, creamy, and packed with Southern soul. The combination of smoky heat, salty crunch, and rich parmesan creates a flavor profile that’s both familiar and excitingly new.
It’s the kind of dish that turns ordinary gatherings into memorable meals, and it’s easier to make than you’d think.
Serve it at your next cookout, potluck, or family dinner—it’s sure to disappear quickly. The best part? Every bite tells a story of Memphis, from the smoky heat to the crunchy finish. Let’s get cooking!
Ingredients for bogies memphis pasta salad
Six ingredients make this Southern-inspired salad unforgettable—crispy, smoky, and packed with Memphis heat.
| Ingredient | Amount | Notes |
|---|---|---|
| Medium Penne Pasta 🍝 | 1 ½ lbs | Al dente cooked, cold |
| Shallots 🧅 | 1 ½ cups | Thinly sliced for frying |
| Anchovy Fillets 🐟 | ½ oz | Packed in oil, finely chopped |
| Parmesan Cheese 🧀 | 1 ½ cups | Freshly grated, aged |
| Smoked Paprika 🌶️ | 2 tbsp | For smoky depth |
| Bourbon 🍷 | ¼ cup | Good quality, not flavored |
| Red Wine Vinegar 🍷 | ¼ cup | Dry, not sweet |
| Extra-Virgin Olive Oil 🫒 | ¾ cup | High quality, fruity |
| Mayonnaise 🥫 | ½ cup | Duck or regular |
| Vegetable Oil 🫒 | 2 cups | For frying shallots |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | 1 tsp | Freshly ground |
| Garlic Cloves 🧄 | 4 cloves | Minced for dressing |
| Dried Oregano 🍃 | 1 tsp | Italian variety preferred |
The shallots are the star here—fry them until deep golden, not brown, for that perfect crunch. Trader Joe's has pre-sliced shallots, which saves time, but if you're feeling fancy, slice them yourself for even crispier results. Anchovies might sound intimidating, but they're all about umami here—chop them fine so they dissolve into the dressing. For the Parmesan, grate it fresh—pre-grated gets clumpy and loses flavor. I always grab the Parmigiano-Reggiano wedge from the deli counter at Whole Foods—it's worth the splurge for this dish.
No bourbon? Substitute apple cider vinegar for the same tangy kick, though you'll lose that smoky depth. Running low on anchovies? Capers at half the amount work in a pinch, though they're saltier. The smoked paprika is non-negotiable for that Memphis vibe—Penzeys has a great selection if you want to experiment with different smokiness levels. For the pasta, penne works best because it holds the dressing, but rotini or fusilli will do in a bind. And if you're avoiding mayo, Greek yogurt works too—just add a splash of lemon juice to cut the richness.
This salad tastes even better the next day—make it ahead if you can. Store the fried shallots separately in an airtight container so they stay crispy. The dressing keeps for 5 days in the fridge, so you can make it a day ahead. For serving, I like to pile it high in a big bowl and let everyone dig in—no plates needed. Leftovers? Toss with a little extra dressing and serve cold sandwiches. The flavors only get more complex as it sits, so plan accordingly.
Why You'll Love This Recipe
- I swear by this trick: finely chop the shallots in advance (or use pre-minced) and toss them straight into the pan with the anchovies and olive oil. That umami punch from the anchovies? It dissolves into the pasta like magic—no extra prep, just flavor.
- No-Chop Needed: I swear by this trick: finely chop the shallots in advance (or use pre-minced) and toss them straight into the pan with the anchovies and olive oil. That umami punch from the anchovies? It dissolves into the pasta like magic—no extra prep, just flavor.
- Smoky Umami Bomb: Between us, smoked paprika and anchovies might sound wild together, but it’s chef’s kiss. The paprika adds this deep, campfire warmth while the anchovies bring salty richness—like a little Memphis BBQ soul in every bite.
- Lunchbox Legend: This salad holds up for days, honestly. Pack it in jars or containers for work lunches (the pasta stays al dente, I promise), and it’s still delicious cold. My kids beg for it—yes, even on a Tuesday.
Step-by-step instructions for smoky anchovy-Parmesan pasta salad
Here's how to build this bold, crunchy salad with layers of Southern-inspired heat.
🍳 Step 1: Fry the Shallots Until Golden and Crisp
Heat the 2 cups vegetable oil in a heavy-bottomed skillet over medium heat until it reaches 350°F—use a thermometer to be precise. Working in batches, add the 1.5 cups thinly sliced shallots and fry for 3-4 minutes until they turn a beautiful golden brown and become crispy.
Here's the thing—don't overcrowd the pan. If you add too many at once, they'll steam instead of fry. You want each slice to develop that perfect crunch. Drain the fried shallots on paper towels and set aside. They'll keep crisping as they cool, so don't worry if they're not perfectly set when you remove them from the oil.
👨🍳 Step 2: Cook the Pasta Al Dente and Shock in Ice Water
Boil a large pot of salted water until it reaches a rolling boil. Add the 1.5 lbs medium penne pasta and cook for 1 minute less than the package instructions suggest—you want it al dente. Drain the pasta, but don't rinse it. Instead, immediately transfer it to a large bowl filled with ice water to stop the cooking process and remove excess starch.
Once the pasta is cool, drain it again and give it a gentle shake to remove any excess water. This step is crucial—it prevents the salad from becoming soggy later. Let the pasta cool completely before moving to the next step. I know it's tempting to get started right away, but patience here makes all the difference.
🍳 Step 3: Build the Smoky Anchovy Dressing
In a blender or food processor, combine the 0.5 oz finely chopped anchovy fillets, 4 cloves minced garlic, 2 tbsp smoked paprika, 1 tsp dried oregano, 1.5 tsp salt, and 1 tsp black pepper. Pulse until everything is finely ground and well combined. This is your flavor bomb—don't skip blending it properly.
With the blender running, slowly drizzle in the 0.75 cup extra-virgin olive oil to create an emulsified base. Then add the 0.25 cup bourbon and 0.25 cup red wine vinegar, blending until smooth. Taste and adjust seasoning if needed—this is your chance to balance the flavors before adding the mayo.
🥘 Step 4: Assemble the Salad with Crunchy Layers
In a large mixing bowl, combine the cooled pasta with the 0.5 cup mayonnaise and the anchovy dressing you just made. Toss everything together until the pasta is evenly coated and the flavors meld. The dressing should cling to the pasta like a silky blanket—if it's too thick, add a splash of pasta water to loosen it.
Now add the 1.5 cups freshly grated Parmesan cheese and the golden fried shallots. Gently fold everything together with a spatula, being careful not to break up the crispy shallots. Taste and adjust seasoning one last time—you might want to add a pinch more salt or black pepper to enhance the flavors.
⏰ Step 5: Chill and Develop the Flavors
Cover the bowl and refrigerate the salad for at least 2 hours (or up to 24 hours) before serving. This chilling time is essential—it allows all the flavors to meld together and the crispy shallots to maintain their crunch. The longer it sits, the more the smoky, salty, and tangy flavors will develop into a cohesive, addictive bite.
When you're ready to serve, give the salad one final toss to redistribute everything evenly. The texture should be a perfect balance of crispy fried shallots, creamy pasta, and that rich, smoky dressing. Serve it chilled as a main dish or side—it's bold enough to stand on its own but versatile enough to complement grilled meats or fresh bread.
Pro Tips For Making Bogies Memphis Pasta Salad
- Cook Anchovies First: I learned this the hard way—if you toss those anchovy fillets in whole, you’ll end up with a salad full of fishy surprises instead of flavor. Mince them first in a small bowl with a pinch of salt and a splash of pasta water (yes, even before cooking). This lets them dissolve into the sauce properly, giving you that deep, salty umami without the texture of tiny fish bones.
- Toast the Paprika: Skip the pre-ground smoked paprika if you want real depth. Instead, heat a dry skillet over medium-low and toast 1 teaspoon of smoked paprika for 30 seconds until it smells like a campfire. Let it cool, then mix it into the dressing—this makes a real difference in the aroma and flavor. (Your future self will notice.)
- Dress Pasta Immediately: I used to let the penne cool completely before adding the dressing, and the result was always a sad, watery mess. Toss the hot pasta with the dressing right after draining while it’s still steaming—this locks in the flavors and keeps everything cohesive. If the salad looks dry later, just add a splash of cold water or ice cubes to loosen it up.
- Shred Parmesan Fresh: Store-bought pre-shredded Parmesan is convenient, but it’s also coated with anti-caking agents that turn your salad into a gummy nightmare. Instead, grate your own using the large holes of a box grater right before mixing it in. The fresh shavings melt slightly into the warm pasta, creating a creamier texture without clumps. (Yes, it’s a little more work, but worth it.)
Wine and beer pairings for this bogies memphis pasta salad
Southern Bourbon Whites
This pasta salad’s smoky bourbon notes pair beautifully with crisp, dry whites from Tennessee or Kentucky. I always reach for a Highland Park 12-Year Single Malt Scotch—yes, Scotch!—because its caramel and vanilla notes complement the bourbon’s warmth.
For a more traditional option, try a Memphis-made wine like Hillcrest Vineyards’ Viognier, which balances the dish’s richness with bright citrus. Serve slightly chilled to enhance the salad’s refreshing crunch. 🍷
Smoky BBQ Beers
If you prefer beer, go for something with a smoky, malty profile to mirror the pasta’s smoked paprika. A Goose Island Bourbon County Stout (with its bourbon barrel aging) is my go-to—it’s like drinking the salad’s dressing in liquid form.
For a lighter option, try Dogfish Head’s 60 Minute IPA, which cuts through the richness with hoppy bitterness. Serve both at 45°F to preserve their crispness. 🍺
Spicy Memphis Sips
For a true Memphis twist, mix 1 oz bourbon, ½ oz hot sauce (like Memphis-based Memphis Hot Sauce), and 4 oz sparkling water over ice. The heat mirrors the salad’s smoked paprika, while the bubbles cleanse your palate.
Garnish with a fried shallot from the salad for a playful touch. This drink is perfect for summer cookouts—just like the pasta salad itself! 🌶️
Non-Alcoholic Options
Don’t skip the fun if you’re avoiding alcohol! A sparkling peach iced tea (mix ½ cup peach nectar, ½ cup lemonade, and 2 cups sparkling water) adds sweetness that contrasts the salad’s saltiness.
For a savory sip, try smoky tomato juice (blend 1 cup tomato juice, ½ tsp smoked paprika, and ice)—it’s like the salad’s dressing in drink form. Both stay refreshing at 38°F. 💧
Nutrition facts
Frequently asked questions
Can I make this pasta salad without anchovies?
Swap the 0.5 oz anchovies for 1 tbsp capers or 2 tbsp sun-dried tomatoes (chopped) for a similar salty, umami punch. The anchovies dissolve into the dressing, so texture won't be an issue. If you're avoiding seafood entirely, try 1 tbsp soy sauce or an extra 1 tsp smoked paprika to boost depth.
How do I keep the fried shallots crispy for serving?
Store them in an airtight container at room temperature for up to 3 days, or freeze them for 1 month. Just before serving, reheat in a 350°F oven for 3-5 minutes—this revives their crunch perfectly. Pro tip: Keep them separate from the salad until the last minute to prevent sogginess.
What's the best pasta shape for this recipe?
Penne is ideal because its ridges hold the dressing, but fusilli, rotini, or farfalle work too. For a lighter option, try angel hair pasta—just reduce the mayo to ¼ cup to prevent heaviness. The key is al dente texture, which prevents mushiness in the salad.
Can I make this pasta salad ahead of time?
Yes! It tastes even better after 24 hours—the flavors meld beautifully. Store components separately: dressing in a jar, pasta in another container, and shallots in an airtight bag. Combine everything 1 hour before serving to let the crunch return. The longer it rests, the more complex the smoky-salty notes become!
Why does my dressing look too thick?
This happens when the pasta absorbs too much moisture. Fix it by adding 1-2 tbsp pasta water or a splash of red wine vinegar to loosen the texture. If it's still too thick after tossing, let it sit 10 minutes—the starches will redistribute naturally. For prevention, shock the pasta in ice water immediately after cooking.