Cook the bucatini according to package direction. Drain and rinse with cold water.
Chop the tomatoes in half, and toss the pasta with the spinach, tomatoes, and bacon.
Combine the mayo, sun dried tomatoes, garlic salt, and bacon grease. Mix well until combined. Toss the sauce over the pasta salad until everything is evenly coated.
Chill for an hour, minimum, and give a liberal sprinkling of Parmigiano Reggiano before serving.