Steak Pasta Salad with Bacon (Print Version)
# Ingredients:
→ Salad Base
01 -
8 oz bite-sized pasta, such as fusilli or lumaconi
02 -
15 to 18 spears fresh asparagus, chopped into 1-1.5 inch sections
03 -
1 cup well-seasoned steak, cooked, thinly sliced, and chopped into bite-sized pieces
04 -
1/2 cup cooked bacon, chopped
05 -
1/3 cup shredded Parmigiano Reggiano
→ Dressing
06 -
1/4 cup mayonnaise
07 -
1/4 cup sour cream
08 -
2 teaspoons apple cider vinegar
# Instructions:
01 -
Cook 8 oz bite-sized pasta according to package directions until al dente. Strain and rinse under cold water to cool. Set aside to dry slightly.
02 -
Chop 15 to 18 spears of asparagus into 1-1.5 inch pieces. Steam for 3-5 minutes until bright green and tender but slightly firm. Transfer to a plate to cool to room temperature.
03 -
Combine 1/4 cup sour cream, 1/4 cup mayonnaise, and 2 teaspoons apple cider vinegar in a medium bowl and whisk until smooth.
04 -
In a large bowl, toss the cooked pasta with the prepared dressing until fully coated. Add 1/3 cup shredded Parmigiano Reggiano, 1/2 cup chopped cooked bacon, 1 cup sliced and chopped steak, and the cooled asparagus. Mix thoroughly to combine.
05 -
Garnish the salad with freshly cracked black pepper and serve immediately.
# Notes:
01 -
Ensure the steak is well-seasoned before using it in the salad to enhance the dish’s overall flavor.
02 -
If the salad appears dry after refrigeration, add a dollop of sour cream and toss to restore the texture.