If you’re searching for a dinner that brings juicy steak, crisp-tender asparagus, and creamy dressing together in one flavor-packed bowl, you’re going to adore this Steak Pasta Salad. It’s a meal that looks as lavish as it tastes, with ribbons of steak mingling with vibrant veggies and swirls of pasta, all tied together in a creamy, tangy sauce. Whether it’s a showstopper for a gathering or a “just because” treat for your own weeknight, it checks every box: hearty, satisfying, and totally irresistible.

Ingredients You’ll Need

This Steak Pasta Salad comes together with simple ingredients, but each one plays a starring role! From a perfectly cooked steak to snappy asparagus and a creamy, tangy dressing, you’ll find that every element contributes something special to taste, texture, or even splash of color.

8 oz bite-sized pasta (fusilli, or lumaconi): These shapes hold onto the dressing and bits of steak beautifully—swap in your favorite, but fusilli really shines here.
15 to 18 spears asparagus: Adds fresh, vibrant crunch and a lovely green pop that pairs perfectly with the other rich, savory flavors.
1 cup well-seasoned steak (cooked and sliced thinly and chopped into bite-sized pieces): Go for any cut you love, just make sure it’s cooked to your perfect doneness and seasoned well!
½ cup cooked bacon (chopped): Bacon brings smokiness, umami, and a touch of crispy, salty delight to the salad.
⅓ cup shredded parmigiano reggiano: Aged Parmigiano provides deep nutty cheesy notes and a little extra punch—don’t skip it.
¼ cup mayonnaise: Mayonnaise gives creaminess and body to the dressing, so every bite is luscious.
¼ cup sour cream: Sour cream lightens the dressing with its bright tang, balancing out the richness.
2 teaspoons apple cider vinegar: Lifts all the flavors and adds a gentle zing that keeps things from feeling heavy.
Seasoning (see note): Think sea salt, fresh cracked black pepper, or your favorite steak rub—season generously to taste!

How to Make Steak Pasta Salad

Step 1: Cook the Pasta

Start by bringing a pot of salted water to a boil and tossing in your pasta. Cook it until it’s just al dente, following your pasta box for exact timing. Once the noodles are perfectly tender with a touch of bite, drain them and immediately rinse under cold water. This stops the cooking and keeps the pasta’s texture just right for our Steak Pasta Salad. Set the pasta aside to dry—they don’t need to be bone dry, just not sopping wet.

Step 2: Prep the Asparagus

While the pasta is cooling, chop the asparagus spears into 1 to 1 1/2 inch pieces. Steam them for 3 to 5 minutes, or until they’re bright green and tender but still have a little snap—think the sweet spot between raw crunch and mushy. Transfer the asparagus to a plate and let them cool to room temperature. This keeps them crisp and ready for salad assembly.

Step 3: Prepare the Steak

If you haven’t already, slice up your well-seasoned steak into thin, bite-sized strips or chunks. You can use leftovers from last night’s dinner, grill up a fresh steak, or even pan-sear one quickly while the pasta cooks. The key is making sure it’s flavorful and easy to eat with a fork!

Step 4: Mix the Dressing

When you’re ready to bring things together, whip up the creamy dressing by combining mayonnaise, sour cream, and apple cider vinegar in a medium bowl. Stir until smooth—taste and add a little salt, black pepper, or even a pinch of garlic powder if you want to amp things up. The dressing should feel luscious and taste just tangy enough.

Step 5: Assemble the Steak Pasta Salad

Now for the fun part! In a large bowl, toss the cooled pasta with your dressing, making sure every spiral or ridge gets coated. Add in the Parmigiano Reggiano, chopped bacon, your seasoned steak, and the tender asparagus pieces. Gently toss everything together so each bite brings a little of every flavor and texture. There’s something magical about seeing the rich steak, green asparagus, ribbons of Parm, and pops of bacon come together.

Step 6: Garnish and Serve

Right before serving, top with some fresh cracked black pepper. If you like, add extra Parm on top for good measure. Serve immediately to enjoy all the contrasting textures at their best—the creamy, the crunchy, the juicy, and the savory.

How to Serve Steak Pasta Salad

Garnishes

Sprinkle the finished salad with more shredded Parmigiano Reggiano, a handful of fresh chopped herbs (like chives or parsley), and a good twist of black pepper for a restaurant-worthy finish. For an extra kick, a drizzle of good olive oil or a squeeze of lemon works beautifully and brightens everything up.

Side Dishes

Steak Pasta Salad is hearty enough to stand on its own, but it also pairs wonderfully with sides that are light and fresh. Try a crisp green salad tossed with mixed lettuces, or some oven-roasted cherry tomatoes for a burst of sweetness. A hunk of crusty bread or warm focaccia never hurt, either—perfect for soaking up any extra dressing!

Creative Ways to Present

For a party, try serving Steak Pasta Salad in individual bowls, mason jars for picnics, or even spooned onto lettuce cups for a playful twist. Layer it up in a trifle bowl or clear glass dish to really show off all the colors and textures. If you’re packing for a potluck, garnish just before serving to keep everything vibrant.

Make Ahead and Storage

Storing Leftovers

Leftover Steak Pasta Salad can be kept in an airtight container in the fridge for up to three days. The flavors meld together even more overnight, making the salad somehow even tastier the next day! If you’re planning ahead, keep the greens or any garnishes separate until you’re ready to eat.

Freezing

While freezing isn’t recommended for Steak Pasta Salad due to the creamy dressing and delicate asparagus, you can freeze cooked steak or even the pasta separately. Assemble the salad fresh for best results—this keeps the flavors bold and the textures spot on.

Reheating

This salad is meant to be enjoyed chilled or at room temperature, so no reheating is needed! If you prefer your steak warm, you can gently reheat just the steak pieces in a skillet before tossing them into the salad, but the creamy components are best kept cool.

FAQs

Can I use a different protein instead of steak?

Absolutely! Grilled chicken, leftover roast pork, or even rotisserie turkey can swap in for the steak. You’ll lose that classic “steakhouse” vibe, but the pasta salad will still be delicious and satisfying.

What kind of steak works best for Steak Pasta Salad?

Any tender, flavorful steak works—sirloin, ribeye, or even flank steak. The key is to season the meat well and slice it thinly against the grain for tender, juicy bites throughout the salad.

Can I make Steak Pasta Salad gluten-free?

Of course! Just use your favorite gluten-free pasta, making sure it holds up to the dressing, and check any labels on bacon or other add-ins for hidden gluten.

Should I serve this warm or cold?

Steak Pasta Salad is traditionally served cold or at room temperature, which makes it so convenient for meal prep, potlucks, or busy days. If you prefer, you can warm just the steak or even serve it while the pasta is freshly cooked and still warm for a cozier feel.

What’s the best way to cook the steak for this recipe?

Grilling the steak gives the salad a smoky depth, but a simple pan-sear works perfectly too. Just make sure to let the steak rest before slicing so you keep every ounce of juicy flavor in the salad!

Final Thoughts

If you’re craving something fresh, hearty, and just a little bit fancy, there’s nothing quite like diving into a big bowl of Steak Pasta Salad. With its blend of creamy, tangy, savory, and crisp flavors, it’s the kind of dish that always makes people pause for a second helping. Don’t wait for a special occasion—give this glorious salad a try and watch it become a new favorite at your table!

Steak Pasta Salad Recipe

★★★★★

5.1 from 29 reviews

Author: lilan
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Gluten Free

Print Recipe

Description

A hearty and flavorful steak pasta salad that combines tender bite-sized pasta with seasoned steak, crisp asparagus, savory bacon, and tangy Parmigiano Reggiano, all tossed in a creamy dressing. Perfect for a satisfying meal or a potluck dish.

Ingredients

Scale

Pasta:

8 oz bite-sized pasta (fusilli, or lumaconi)

Asparagus:

15 to 18 spears asparagus

Steak:

1 cup well-seasoned steak (cooked and sliced thinly and chopped into bite-sized pieces)

Bacon:

½ cup cooked bacon (chopped)

Cheese:

⅓ cup shredded Parmigiano Reggiano

Dressing:

¼ cup mayonnaise
¼ cup sour cream
2 teaspoons apple cider vinegar

Instructions

Cook Pasta: Cook 8 oz bite-sized pasta according to package directions for al-dente. Strain and run under cold water to cool. Set aside to dry.
Prepare Asparagus: Chop 15 to 18 spears asparagus into 1 – 1 1/2″ sections and steam for 3-5 minutes, until bright green and tender with some bite. Transfer the asparagus to a plate and set it aside to cool.
Assemble Salad: Once asparagus is cooled and pasta is slightly dried, combine ¼ cup sour cream, ¼ cup mayonnaise, and 2 teaspoons apple cider vinegar in a medium bowl. Toss the pasta with the dressing, then add ⅓ cup shredded Parmigiano Reggiano, ½ cup cooked bacon, 1 cup well-seasoned steak, and asparagus. Toss until completely combined.
Garnish and Serve: Garnish with fresh cracked black pepper and serve immediately.

Notes

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Mixing, Tossing
Cuisine: Italian-American

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 2g
Sodium: 550mg
Fat: 22g
Saturated Fat: 7g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 3g
Protein: 24g
Cholesterol: 60mg

Keywords: steak pasta salad, pasta salad recipe, steak salad, asparagus pasta salad