Steak and Pasta Tossed Salad

This steak pasta salad transforms leftover steak into a vibrant, satisfying meal that's perfect for warm weather dining. The creamy dressing, tender asparagus, and savory bacon create a balanced dish that's both elegant and comforting.

I first created this recipe after a summer barbecue when we had extra filet mignon. My family was so impressed with how the tender steak elevated a simple pasta salad that it's now our go-to solution for leftover beef.

Ingredients

• Bite-sized pasta: like fusilli or lumaconi forms the hearty base while catching the creamy sauce in its crevices
• Fresh asparagus: adds a spring-like crunch and vibrant color look for firm stalks with tight tips
• Leftover steak: provides protein and rich flavor choose well-seasoned cuts for best results
• Cooked bacon: contributes smokiness and saltiness that complements the beef
• Parmigiano Reggiano: delivers nutty depth use authentic aged cheese for superior taste
• Mayonnaise and sour cream: create a luxurious dressing base opt for full-fat versions for richness
• Apple cider vinegar: balances the creamy elements with necessary acidity

Step-by-Step Instructions

Cook the Pasta:

Boil pasta according to package directions until perfectly al dente, about 8-10 minutes. Immediately strain and rinse under cold water to stop the cooking process. Allow the pasta to dry slightly to prevent diluting the dressing. The texture should remain slightly firm for the best mouthfeel in the finished salad.

Prepare the Asparagus:

Chop fresh asparagus into bite-sized sections approximately 1 to 1½ inches long. Steam the pieces for exactly 3-5 minutes until they turn bright green and develop a tender-crisp texture. Transfer immediately to a plate to cool completely to room temperature. This quick steaming maintains the vegetable's structure while removing rawness.

Create the Dressing:

In a medium bowl, combine mayonnaise, sour cream, and apple cider vinegar until perfectly smooth. This tangy cream sauce should have a pourable consistency that will coat the pasta without being too thick. If your steak wasn't well-seasoned, add 2 teaspoons of steak seasoning directly to this mixture.

Assemble the Salad:

In a large serving bowl, gently toss the dried pasta with the creamy dressing until each piece is lightly coated. Add the shredded Parmigiano Reggiano, chopped bacon, bite-sized steak pieces, and cooled asparagus. Fold everything together carefully to distribute ingredients evenly without breaking the asparagus or crushing the pasta.

Pin it

The asparagus is truly the unsung hero of this dish. I discovered its perfect pairing with steak and pasta during a spring dinner party when my garden's first asparagus harvest coincided with leftover grilled beef. The vegetable's subtle earthiness beautifully complements the richness of the meat.

Make-Ahead Magic

This pasta salad shines as a prepared-in-advance dish. Keep all components separate until shortly before serving to maintain optimal texture. The pasta, cooled asparagus, chopped meat, and dressing can all be refrigerated individually for up to two days. Simply toss everything together 15 minutes before your meal for the freshest result.

Customization Corner

The beauty of this recipe lies in its adaptability. Try swapping smoked filet mignon for grilled flank steak or even leftover prime rib for a holiday variation. For vegetable substitutions, consider blanched green beans, peas, or roasted red peppers if asparagus isn't available. The pasta shape can be changed according to preference—orecchiette captures sauce beautifully, while rotini offers excellent texture.

Pin it

Serving Suggestions

While substantial enough to be a complete meal, this steak pasta salad pairs wonderfully with grilled garlic bread or a simple tomato soup for a more substantial dinner. For entertaining, arrange it on a large platter surrounded by lemon wedges and fresh herbs for visual appeal. The flavors actually develop beautifully after about 20 minutes at room temperature, making it ideal for buffet-style service.

Storage Solutions

After assembly, the pasta will gradually absorb the dressing, potentially resulting in a drier texture after refrigeration. If storing leftovers, keep them in an airtight container for up to two days. Before serving again, refresh the salad with a small amount of additional sour cream tossed through to restore creaminess. Never freeze this salad as the texture of both pasta and vegetables will deteriorate significantly.

Frequently Asked Questions

→ Can I use a different type of pasta?

Yes, you can substitute fusilli or lumaconi with any bite-sized pasta like penne or farfalle.

→ What steak cut is best for this salad?

Smoked filet mignon is recommended for its flavor, but any tender cut like sirloin or ribeye works well.

→ Can I make this salad ahead of time?

Yes, prepare the ingredients in advance but toss the salad with the dressing just before serving to avoid dryness.

→ How can I adjust the seasoning?

If your steak isn't seasoned, add 2 teaspoons of steak spice to the dressing for enhanced flavor.

→ What are alternatives to bacon in this salad?

You can use beef bacon or omit it altogether for a lighter variation.

→ What is a good substitute for the cream dressing?

You can use Greek yogurt as a substitute for mayonnaise and sour cream for a lighter option.