Steak Pasta Salad: Quick, Creamy, and Packed with Flavor

Steak Pasta Salad is a quick, creamy dish that transforms leftovers into a flavorful meal, perfect for busy nights.

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Prep Time 15

Cook Time 10

Total Time 25

Servings: 4 servings

Course: Salad

Cuisine: American

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Pasta

8 oz bite-sized pasta Cook according to package instructions for al-dente texture.

For the Vegetables

15-18 spears asparagus Fresh is best; discard any wilted stalks.

For the Protein

1 cup well-seasoned steak Use any leftover tender steak, such as filet mignon or smoked beef.
½ cup cooked bacon Beef bacon can be swapped if preferred.

For the Cheese

⅓ cup shredded Parmigiano Reggiano Other hard cheeses can be used if needed.

For the Dressing

¼ cup mayonnaise Greek yogurt can be a healthier alternative.
¼ cup sour cream Can swap for additional mayonnaise or Greek yogurt.
2 tsp apple cider vinegar No substitutions needed, but other vinegars can be used in small amounts.

For Seasoning

to taste seasoning If steak is under-seasoned, add Montreal Steak Spice or your preferred seasoning to the dressing.

Equipment

Large pot
Mixing Bowl
steamer

Method

Step-by-Step Instructions

Cook the Pasta: Boil a large pot of salted water and add 8 ounces of your choice of bite-sized pasta. Cook according to package instructions until al dente, usually about 8-10 minutes. Strain the pasta and rinse it under cold water to halt the cooking process.
Prepare the Asparagus: While the pasta is cooking, chop 15-18 fresh asparagus spears into 1 to 1.5-inch sections. Steam for 3-5 minutes until bright green and tender yet still crisp.
Make the Dressing: In a medium mixing bowl, combine ¼ cup of mayonnaise, ¼ cup of sour cream, and 2 teaspoons of apple cider vinegar. Whisk until smooth.
Combine the Salad: In a large mixing bowl, toss the cooled pasta with the dressing. Add the well-seasoned steak cut into pieces, steamed asparagus, cooked bacon, and Parmigiano Reggiano.
Serve and Garnish: Garnish with freshly cracked black pepper and serve immediately, or keep chilled until ready to enjoy.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 40gProtein: 25gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 70mgSodium: 600mgPotassium: 700mgFiber: 3gSugar: 2gVitamin A: 800IUVitamin C: 10mgCalcium: 200mgIron: 3mg

Notes

Revive dry salad by adding vinegar or more sour cream. Customize by experimenting with different vegetables, cheeses, or proteins.

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