Steak Pasta Salad Bacon (Print Version)
# Ingredients:
→ Main Ingredients
01 -
8 oz bite-sized pasta (e.g. fusilli, lumaconi)
02 -
15 to 18 fresh asparagus spears, chopped into 1-1.5 inch pieces
03 -
1 cup well-seasoned steak, cooked, thinly sliced, and chopped into bite-sized pieces
04 -
½ cup cooked bacon, chopped
05 -
⅓ cup shredded parmigiano reggiano
→ Dressing
06 -
¼ cup mayonnaise
07 -
¼ cup sour cream
08 -
2 teaspoons apple cider vinegar
09 -
Salt and pepper to taste (if needed)
# Instructions:
01 -
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.
02 -
Chop 15 to 18 asparagus spears into 1-1.5 inch sections and steam for 3-5 minutes, until bright green and tender with some bite. Transfer to a plate to cool.
03 -
In a medium bowl, mix ¼ cup sour cream, ¼ cup mayonnaise, and 2 teaspoons apple cider vinegar.
04 -
In a large bowl, toss pasta with the prepared dressing until fully coated. Add shredded parmigiano reggiano, cooked bacon, steak, and steamed asparagus. Toss until thoroughly combined.
05 -
Garnish with freshly cracked black pepper and serve immediately.
# Notes:
01 -
If the salad looks dry after refrigerating, add a dollop of sour cream before serving.
02 -
Avoid tossing the salad with dressing until just before serving if preparing ahead.