Steak Pasta with Asparagus Bacon

This steak and pasta salad is one of my favorite ways to turn leftover steak into a totally fresh meal. Tender steak mingles with spring asparagus, crisp pieces of bacon, chewy pasta and a creamy tangy dressing. The result is a vibrant dish that satisfies like a full meal but feels bright and light.

I first tossed this together on a busy weeknight and now any time there’s steak left from grilling my husband asks if we have fusilli on hand for a repeat.

Ingredients

• Fusilli or lumaconi pasta: These shapes catch the dressing and chunky bits beautifully Choose a sturdy Italian brand for better texture
• Fresh asparagus: Use tender spears They stay crisp-tender after a quick steam Look for firm stalks with tightly closed tips
• Cooked steak: The heart of this salad Slices of a good filet mignon are especially rich but any well-seasoned steak will shine Thinner slices make every bite more tender
• Cooked bacon: Adds a smoky crispy bite Use thick-cut or home-smoked if possible
• Shredded Parmigiano Reggiano: Brings nutty salty depth to each forkful Buy whole and shred fresh for the best taste
• Mayonnaise: Makes the dressing creamy and helps bind the salad Use a quality brand for clean flavor
• Sour cream: Lightens the dressing and adds tang Full-fat versions make the salad silkier
• Apple cider vinegar: A splash brightens up the sauce Choose unfiltered for best zing
• Quality steak spice or Montreal Steak Spice: If your steak was under-seasoned this pinch will bring the whole salad to life

Step-by-Step Instructions

Cook the Pasta:

Boil the pasta in plenty of salted water following the package directions for al dente Drain and run under cold water to stop the cooking and prevent clumping Lay out on a towel to absorb extra water

Prepare the Asparagus:

Slice asparagus spears into bite-sized sections about one inch each Steam in a basket or microwave with a splash of water three to five minutes until they turn bright green but still snap with a little bite Lay out on a plate to cool quickly

Mix the Creamy Dressing:

In a medium bowl whisk together mayonnaise sour cream and apple cider vinegar until smooth Taste and adjust with salt or steak spice if needed

Combine Everything:

In a large salad bowl toss the cooled pasta with the dressing then add parmesan bacon steak pieces and asparagus Toss again until every ingredient is coated and the salad looks even

Finish and Serve:

Grind fresh black pepper over the top if you like and serve the salad immediately to keep the flavors sharp and the texture lively

Pin it

I absolutely love the bite of asparagus in this salad It always reminds me of spring cookouts when we would fire up the grill and I’d harvest the first spears from the garden to toss into whatever we were making My kids eat asparagus happily if they find it under some parmesan and cream sauce

Storage Tips

This salad tastes best right after assembling but you can prep the ingredients ahead of time Store cooked steak and steamed asparagus separately in the fridge with the dressing in a covered jar When ready to eat toss everything together Pasta that sits in dressing tends to soak it up and can get a bit dry If you need to refresh leftovers stir in an extra spoonful of sour cream or a splash of mayonnaise right before serving

Ingredient Substitutions

No steak on hand Use any leftover roast beef or try with smoked chicken for a twist Swap in turkey bacon or even crispy prosciutto if you want a lighter bacon substitute Parmigiano Reggiano can be exchanged for good quality pecorino or asiago Use Greek yogurt in place of sour cream for even more tang

Serving Suggestions

This salad stands alone as a meal on busy nights or picnic lunches For a more traditional table serve with garlic bread or next to a crisp green salad It travels well for potlucks and you can even layer it into jars for a fun lunch option Pack the dressing separately and mix just before eating to keep it creamy

Pin it

Cultural Context

Pasta salads like this one blend the Italian love for fresh vegetables and cheese with American know-how for hearty salads that feed a crowd It is especially common in the Midwest and the South to see creamy steak salads appear at summer barbecues or Sunday family gatherings using whatever remains from the grill

Frequently Asked Questions

→ What type of steak is best for this dish?

Filet mignon is highly recommended for its tenderness, but any well-seasoned steak works well. Try using smoked or grilled steak for added flavor.

→ Can I substitute the bacon?

Yes. Beef bacon or alternatives like smoked roast beef can be used for a different twist, or simply omit for a lighter version.

→ How should I cook the asparagus?

Steam chopped asparagus spears for 3-5 minutes until they turn bright green and are just tender. They should retain a slight bite for the best texture.

→ Is there a way to prepare this dish ahead?

Absolutely. Assemble all ingredients except the dressing, which should be tossed in shortly before serving to preserve freshness and prevent dryness.

→ What kind of pasta works best?

Bite-sized varieties such as fusilli or lumaconi absorb the sauce well and mingle nicely with the other ingredients.

→ How do I keep leftovers fresh?

Store in the fridge and freshen up with an extra spoonful of sour cream or dressing before serving, as the pasta may absorb the sauce over time.