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
