Steak + Pasta Salad

This steak + pasta salad is a fresh and delicious way to use leftover steak! It's got a tangy cream sauce, fresh asparagus, bacon, parmesan, and perfectly cooked steak!

4.32 from 35 votes

Prep Time 20

Cook Time 12

Total Time 32

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
⅓ 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!