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This hearty steak pasta salad transforms leftover steak into an entirely new meal that's both satisfying and impressive. The combination of tender beef, al dente pasta, crisp asparagus, and salty bacon creates a perfect balance of flavors and textures, all brought together with a simple creamy dressing.
I first created this recipe after smoking too many filet mignons for a family dinner. Looking at the beautiful leftover steaks in my refrigerator the next day, I knew they deserved better than just being reheated. Now my family actually hopes for leftover steak just so we can make this pasta salad.
Ingredients
- Cooked steak: Preferably medium rare filet mignon for its tenderness and rich flavor
- Fresh asparagus: Chosen for its bright color and firm texture that holds up well in the salad
- Bite sized pasta: Such as lumaconi or fusilli that captures the creamy dressing in its ridges
- Crispy bacon: Adds a smoky saltiness that complements the steak perfectly
- Parmigiano Reggiano cheese: Providing a nutty complexity that elevates the entire dish
- Sour cream: Creates the creamy base for the dressing without overpowering other flavors
- Mayonnaise: Adds richness and helps the dressing cling to the pasta
- Apple cider vinegar: Cuts through the richness with a subtle tang
Step-by-Step Instructions
- Cook the Pasta:
- Prepare pasta according to package directions for al dente texture. Once cooked, immediately rinse under cold water to stop the cooking process and cool it down. Allow the pasta to drain thoroughly as excess water will dilute the dressing and make your salad soggy.
- Prepare the Asparagus:
- Chop fresh asparagus into bite sized pieces about 1 to 1½ inches long. Steam them for just 3 to 5 minutes until they turn bright green and remain slightly crisp. Overcooked asparagus will become mushy in the salad, so watch carefully. Transfer to a plate to cool completely.
- Mix the Dressing:
- Combine sour cream, mayonnaise and apple cider vinegar in a bowl, stirring until smooth and well incorporated. The dressing should have a thick but pourable consistency. If using unseasoned steak, now is the time to add steak seasoning to the dressing.
- Assemble the Salad:
- Add the cooled pasta to a large mixing bowl and pour the dressing over it, tossing gently until every piece is coated. Add the chopped steak, bacon, asparagus and Parmigiano Reggiano, then fold everything together carefully to maintain the integrity of each ingredient.
- Finish and Serve:
- Give the salad a final gentle toss to ensure even distribution of ingredients. Top with freshly cracked black pepper and serve immediately for the best texture and flavor experience. The contrast between the warm steak and cool pasta creates a delightful temperature variation.
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The asparagus is truly the unsung hero of this dish. While many pasta salads rely on typical vegetables like bell peppers or cherry tomatoes, the asparagus brings a sophisticated element that pairs perfectly with good steak. I discovered this combination years ago at an upscale steakhouse where they served grilled asparagus alongside their filet, and the memory of those flavors coming together inspired this recipe.
Make-Ahead Tips
While this salad is best served fresh, you can prepare all components ahead of time and assemble just before serving. Cook the pasta and asparagus up to a day in advance, and store them separately in airtight containers in the refrigerator. The dressing can also be made ahead and kept refrigerated. When ready to serve, bring everything to room temperature before assembling to allow the flavors to shine.
Customization Options
This recipe welcomes substitutions based on what you have available. Leftover prime rib or roast beef works beautifully in place of filet mignon. For a lighter version, consider using grilled chicken or even smoked salmon. The asparagus can be swapped for broccoli, green beans, or even roasted bell peppers depending on seasonal availability. Pasta shapes are interchangeable as long as you choose something that will hold the dressing well.
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Storage Information
This pasta salad is best enjoyed immediately after assembly, as the pasta will continue to absorb the dressing over time. If you anticipate leftovers, consider setting aside some of the dressing to refresh the salad later. Leftover salad can be stored in an airtight container in the refrigerator for up to two days. Before serving again, add a tablespoon of sour cream and toss to revive the creamy texture. The pasta may be slightly softer, but the flavors will have melded beautifully.
Serving Suggestions
Serve this steak pasta salad as a complete meal for lunch or a light dinner, perhaps with a simple green salad on the side. It also makes an impressive side dish for a summer barbecue or potluck. For an elegant presentation, serve in individual portions on chilled plates garnished with fresh herbs like chives or parsley and an extra sprinkle of freshly grated Parmigiano Reggiano.
Frequently Asked Questions
- → What type of steak works best for this salad?
Well-seasoned, medium-rare filet mignon or another tender cut of steak works best. Slice it thinly and chop it into bite-sized pieces for easy eating.
- → Can I use a different type of pasta?
Yes! Bite-sized pasta like fusilli, lumaconi, or shells are ideal as they hold up well to the other ingredients and dressing.
- → How do I keep the pasta from getting dry?
Serve the salad immediately after assembly. If you have leftovers and it seems dry, add a dollop of sour cream and toss before serving.
- → What are some variations or substitutions?
You can use smoked roast beef or roast in place of steak. Beef bacon is a great alternative to pork bacon, and you can swap in your favorite vegetables like broccoli or green beans.
- → Can this salad be made ahead?
Yes, you can prepare all the ingredients ahead of time, but wait to toss the salad with the dressing until just before serving to prevent sogginess.