Steak Pasta Salad Asparagus Bacon (Print Version)
# Ingredients:
→ Main Components
01 -
8 ounces bite-sized pasta, such as fusilli or lumaconi
02 -
15 to 18 spears asparagus, trimmed
03 -
1 cup cooked steak, well-seasoned, sliced thinly and chopped into bite-sized pieces
04 -
1/2 cup cooked bacon, chopped
05 -
1/3 cup shredded Parmigiano Reggiano cheese
→ Dressing
06 -
1/4 cup mayonnaise
07 -
1/4 cup sour cream
08 -
2 teaspoons apple cider vinegar
→ Seasoning (optional)
09 -
2 teaspoons Montreal Steak Spice or preferred steak seasoning (if steak is not already seasoned)
10 -
Freshly cracked black pepper, to garnish
# Instructions:
01 -
Prepare the pasta in a large saucepan of boiling salted water as per the package instructions until al dente. Drain thoroughly and rinse under cold running water to cool. Set aside and allow excess moisture to evaporate.
02 -
Chop asparagus spears into 2.5–4 centimeter sections. Steam for 3 to 5 minutes until vibrant green and tender yet crisp. Transfer to a plate and let cool to room temperature.
03 -
In a medium mixing bowl, whisk together mayonnaise, sour cream, and apple cider vinegar until smooth. If using, add Montreal Steak Spice or preferred seasoning at this stage.
04 -
In a large mixing bowl, toss the cooled pasta with the prepared dressing. Add shredded Parmigiano Reggiano, chopped bacon, seasoned steak pieces, and cooled asparagus. Mix until ingredients are evenly incorporated.
05 -
Season with freshly cracked black pepper to taste. Serve immediately for best texture and flavor.
# Notes:
01 -
If preparing ahead, keep the dressing separate and combine just before serving to maintain salad texture.
02 -
For a more pronounced flavor, use smoked filet mignon for the steak component.
03 -
If salad appears dry after refrigeration, refresh with an extra spoonful of sour cream before serving.