Steak Pasta Salad
Steak pasta salad is packed with tender steak, vibrant asparagus, salty bacon, tangy Parmigiano Reggiano, and a delicious cream sauce. This easy recipe comes together in under 30 minutes and is perfect for using up leftover steak!
You ever start cooking and realize “Holy shite, I’ve got enough here for 15 teenagers to feast here!”
I cook like this all the time. At this point, I don’t even give it a second thought anymore.
It’s become a fact of life. I’m an over-cooker. Best to just embrace it. And get creative on how to use the leftovers! Ha
This steak pasta salad recipe is dedicated to creative leftovers.
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Tips + Tricks
No. 1 –> Looking for an incredible steak recipe? Try my smoked filet mignon. It makes the PERFECT steak for this pasta salad!
No. 2 –> This recipe purposefully doesn’t include a bunch of seasoning in the dressing. The creamy dressing is there to compliment the flavor of your steak (and it’s seasoning), the saltiness of the bacon, the tang of the parmesan, and the vibrancy of the asparagus. If you find it’s lacking in flavor, feel free to add salt and pepper to taste.
Key Ingredients
Steak: In this recipe, you want to use a well seasoned, medium rare filet mignon or other tender steak. It should be thinly sliced then chopped into bite sized pieces.
Asparagus: Use fresh asparagus that’s bright green and firm. Discard any stalks that are wilted or squishy.
Pasta: Can’t have a pasta salad without the pasta! Look for a bite-sized piece of pasta that can hold its own against the chewy steak and crispy bacon. I like lumaconi noodles, but fusilli or shells would work too!
How To Make Steak Pasta Salad
- Cook pasta according to package directions for al-dente. Strain and run under cold water to cool. Set aside to dry slightly. This step helps to avoid diluting the dressing.
- Meanwhile, chop the 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/
- Once asparagus is cooled to room temperature and the pasta has dried slightly, the salad can be assembled.
- When ready to assemble the salad, combine the sour cream, mayonnaise, and apple cider vinegar in a medium bowl.
- In a large bowl, toss the pasta with the dressing until completely coated, then add the cheese, bacon, steak, and asparagus and toss until completely combined.
- Garnish with fresh cracked black pepper and serve immediately.
Batch + Storage Information
Batch:
This steak pasta salad recipe makes enough for a side salad for 6-8 people! It can easily be doubled or halved.
Storage:
Once assembled, this salad should be served immediately, as the noodles will start absorbing the dressing and it could become dry in texture if left in the fridge. If you’ve got leftovers and find it looks a little dry, add a dollop of sour cream and toss to coat before serving.
This salad can be made ahead, quite easily. Simply prepare the salad, but do not toss with the dressing until a few minutes before serving.
Variations + Substitutions
- I used smoked filet mignon, and I highly recommend it but any steak will work!
- Don’t want to use steak? Use leftover smoked roast beef or cross rib roast?
- Swap the home smoked bacon for beef bacon!
More Salad Recipes To Try
Recommended Tools
Steaming basket: I have a small collapsable steaming basket that makes steaming the asparagus for this recipe a total breeze!
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📖 Printable Recipe
Steak + Pasta Salad
Ingredients
- 8 oz bite-sized pasta fusilli, or lumaconi
- 15 to 18 spears asparagus
- 1 cup well-seasoned steak cooked and sliced thinly and chopped into bite-sized pieces
- ½ cup cooked bacon chopped
- â…“ cup shredded parmigiano reggiano
- ¼ cup mayonnaise
- ¼ cup sour cream
- 2 teaspoons apple cider vinegar
- ** Seasoning – see note
Instructions
- 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.
- Meanwhile, 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.
- Once asparagus is cooled to room temperature and the pasta has dried slightly, the salad can be assembled. This will take 5 or so minutes.
- When ready to assemble the salad, combine ¼ cup sour cream, ¼ cup mayonnaise, 2 teaspoons apple cider vinegar in a medium bowl.
- In a large 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 and toss until completely combined.
- Garnish with fresh cracked black pepper and serve immediately.
Notes
Seasoning:
This recipe assumes the steak used is well seasoned. If your steak is not seasoned, add 2 teaspoons Montreal Steak Spice, or your favorite steak spice, to the dressing.Batch:
This steak pasta salad recipe makes enough for a side salad for 6-8 people! It can easily be doubled or halved.Storage:
Once assembled, this salad should be served immediately, as the noodles will start absorbing the dressing and it could become dry in texture if left in the fridge. If you’ve got leftovers and find it looks a little dry, add a dollop of sour cream and toss to coat before serving. This salad can be made ahead, quite easily. Simply prepare the salad, but do not toss with the dressing until a few minutes before serving.Variations + Substitutions
- I used SMOKED FILET MIGNON, and I highly recommend it but any steak will work!
- Don’t want to use steak? Use leftover SMOKED ROAST BEEF or CROSS RIB ROAST?
- Swap the HOME SMOKED BACON for beef bacon!
Recommended Equipment + Ingredients
Nutrition
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