Introduction

This steak and pasta salad is a deliciously satisfying dish that combines tender steak, crisp asparagus, and flavorful pasta tossed in a creamy dressing. Perfect for a quick lunch or a light dinner, it’s both hearty and fresh.

A white bowl filled with a creamy pasta dish showing three main layers: at the base, small shell-shaped pasta with a creamy white sauce; mixed within the pasta are bright green asparagus pieces cut into short segments, adding fresh color and texture; scattered throughout are medium-sized slices of cooked reddish-pink meat, giving a hearty look. The dish is topped with small grated cheese pieces and cracked black pepper, adding a sprinkling of white and dark flecks. A silver serving spoon rests inside the bowl on one side. The bowl is placed on a white marbled surface next to a white cloth with a green stripe. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 oz bite-sized pasta (fusilli or lumaconi)
15 to 18 spears asparagus
1 cup well-seasoned steak (cooked, thinly sliced, and chopped into bite-sized pieces)
½ cup cooked bacon (chopped)
⅓ cup shredded parmigiano reggiano
¼ cup mayonnaise
¼ cup sour cream
2 teaspoons apple cider vinegar
Fresh cracked black pepper, for garnish
Seasoning for steak (see note)

Instructions

Step 1: Cook the pasta according to package directions until al dente. Drain and rinse under cold water to cool. Set aside to dry.
Step 2: Chop the asparagus into 1 to 1½-inch sections. Steam for 3 to 5 minutes until bright green and tender but still slightly crisp. Transfer to a plate and let cool.
Step 3: Once the pasta is dry and the asparagus has cooled to room temperature, prepare the dressing by combining sour cream, mayonnaise, and apple cider vinegar in a medium bowl.
Step 4: In a large bowl, toss the pasta with the dressing. Then add shredded parmigiano reggiano, chopped bacon, seasoned steak, and asparagus. Toss gently until everything is well combined.
Step 5: Garnish with fresh cracked black pepper and serve immediately.

Tips & Variations

Use leftover steak from the night before to save time and add extra flavor.
Swap asparagus for green beans or snap peas if preferred.
For a lighter version, substitute mayonnaise with Greek yogurt.
Add fresh herbs like basil or parsley to brighten the flavor.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. The salad is best enjoyed cold or at room temperature. If the salad seems dry after refrigeration, stir in a little extra mayonnaise or sour cream before serving.

How to Serve

A close-up of a creamy pasta dish served in a white bowl on a white marbled surface, showing three main layers of ingredients. The first layer is shell pasta, pale yellow and smooth, filling the base and middle of the bowl. The second layer includes bright green asparagus pieces, cut into short sections and spread evenly on top and mixed in with the pasta. The third layer features pieces of steak, medium rare with pink centers and dark brown edges, scattered throughout the dish. The pasta is coated with a white creamy sauce, and it is sprinkled with small shreds of white cheese and cracked black pepper on top, adding texture and color contrast. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, any bite-sized pasta like penne, rotini, or farfalle works well. Choose shapes that hold the dressing and mix easily with the other ingredients.

How should I season the steak?

A simple seasoning of salt, black pepper, and garlic powder works great. You can also add smoked paprika or herbs like rosemary for extra flavor before cooking.

Steak and Asparagus Pasta Salad Recipe

Print Recipe

★★★★★

4.7 from 61 reviews

A delicious and hearty steak pasta salad combining tender asparagus, flavorful cooked steak, crispy bacon, and a creamy tangy dressing made with sour cream, mayonnaise, and apple cider vinegar. Perfect for a light lunch or a refreshing side dish.

Author: Elias
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Salad
Method: Stovetop
Cuisine: American

Ingredients

Scale

Pasta and Vegetables

8 oz bite-sized pasta (fusilli or lumaconi)
15 to 18 spears asparagus

Protein and Cheese

1 cup well-seasoned steak, cooked, sliced thinly, and chopped into bite-sized pieces
½ cup cooked bacon, chopped
⅓ cup shredded Parmigiano Reggiano

Dressing

¼ cup mayonnaise
¼ cup sour cream
2 teaspoons apple cider vinegar
Seasoning – see note (black pepper and any preferred seasoning for steak)

Instructions

Cook the Pasta: Cook 8 oz of bite-sized pasta according to package directions until al dente. Drain and rinse under cold water to stop cooking and cool down. Set the pasta aside on a drying rack or plate to dry slightly.
Prepare the Asparagus: Chop 15 to 18 asparagus spears into 1 to 1 ½ inch sections. Steam them for 3-5 minutes until they become bright green and tender but still retain some bite. Remove the asparagus and let it cool to room temperature.
Mix the Dressing: In a medium bowl, whisk together ¼ cup sour cream, ¼ cup mayonnaise, and 2 teaspoons of apple cider vinegar until smooth and creamy.
Assemble the Salad: In a large bowl, toss the cooled pasta with the dressing to coat evenly. Add the chopped cooked bacon, shredded Parmigiano Reggiano, chopped steak pieces, and cooled asparagus. Toss everything together until well combined.
Finish and Serve: Garnish the salad with freshly cracked black pepper. Serve immediately for the best texture and flavor.