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This steak pasta salad combines savory grilled steak, crisp asparagus, and pasta in a creamy dressing for a satisfying meal that works equally well as a dinner entrée or packed lunch. The combination of tender meat and al dente vegetables creates a perfect balance of textures and flavors.
I first created this recipe when looking for creative ways to use leftover grilled steak from our weekend barbecue. Now it's become our go-to Monday night dinner, transforming yesterday's meal into something completely new and delicious.
Ingredients
- Bite sized pasta: Adds the perfect foundation to hold all the other ingredients. Fusilli or lumaconi work best as their ridges and curves catch the creamy dressing.
- Asparagus: Provides a fresh, springy contrast to the rich steak. Look for medium thickness spears that will maintain some texture after steaming.
- Well seasoned steak: Brings savory protein to the dish. Leftover grilled steak works beautifully, or you can quickly pan sear a fresh cut.
- Turkey bacon: Offers smoky flavor with less fat than traditional bacon. Crisp it thoroughly for the best texture.
- Parmigiano Reggiano cheese: Creates a nutty, salty dimension. Always grate it fresh rather than using pre packaged options.
- Mayonnaise and sour cream: Form the base of the creamy dressing. Use full fat versions for the richest flavor.
- Apple cider vinegar: Brightens all the flavors with its subtle acidity. Look for unfiltered varieties for more complex flavor.
Step-by-Step Instructions
- Cook the Pasta:
- Boil 8 ounces of bite sized pasta according to package directions until just al dente. This usually takes 8 to 10 minutes. Immediately drain and rinse under cold water to stop the cooking process. Allow the pasta to drain thoroughly as excess water will dilute the dressing.
- Prepare the Asparagus:
- Trim the woody ends from the asparagus spears and chop into 1 to 1½ inch sections. Steam for just 3 to 5 minutes until they turn bright green and become tender while maintaining some crispness. Transfer immediately to a plate to cool completely to room temperature.
- Mix the Dressing:
- In a medium bowl, combine sour cream, mayonnaise, and apple cider vinegar. Whisk until completely smooth and incorporated. This creamy dressing should have a slight tang from the vinegar that complements the rich ingredients.
- Assemble the Salad:
- Place the cooled pasta in a large bowl and pour the dressing over it. Toss gently until all pasta pieces are evenly coated. Add the shredded Parmigiano Reggiano, chopped turkey bacon, steak pieces, and cooled asparagus. Fold everything together carefully to maintain the integrity of the ingredients.
- Finish and Serve:
- Crack fresh black pepper generously over the top of the salad just before serving. The freshly cracked pepper adds both visual appeal and a final layer of flavor that brings everything together.
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The asparagus is truly the unsung hero of this dish. I discovered its perfect pairing with steak during a spring dinner party when fresh asparagus was abundant at our local farmers market. The slight grassiness of perfectly cooked asparagus complements the savory umami of well seasoned steak in a way that still surprises me every time I make this dish.
Make Ahead Options
This pasta salad can be completely assembled up to 24 hours before serving. Store it covered in the refrigerator and give it a gentle toss before serving. The flavors actually develop and meld together beautifully during this resting time. If making significantly in advance, you might want to reserve a small portion of the dressing to refresh the salad just before serving, as the pasta will absorb some of the moisture over time.
Seasonal Variations
While asparagus creates a classic pairing with steak, this versatile salad welcomes seasonal substitutions. In summer, replace asparagus with cherry tomatoes and fresh corn kernels. Fall calls for roasted butternut squash cubes and kale. Winter versions work beautifully with roasted brussels sprouts. The creamy dressing and savory steak provide a consistent foundation regardless of which vegetables you incorporate.
Entertaining Strategy
This pasta salad shines as part of a buffet spread. Double or triple the recipe easily for larger gatherings, and prepare it entirely the day before your event. Serve it in a shallow, wide bowl to showcase all the colorful ingredients. For a more elegant presentation, portion individual servings into small bowls or cups, garnish with additional Parmigiano shavings and a sprig of fresh herbs.
Frequently Asked Questions
- → How do I cook pasta for this dish?
Cook bite-sized pasta according to the package directions for al-dente. Strain and rinse under cold water, then let it dry slightly before assembling the dish.
- → Can I substitute asparagus in the recipe?
Yes, you can replace asparagus with other vegetables like green beans, broccoli, or snap peas for variation.
- → How should I prepare the steak for the salad?
Cook the steak to your desired doneness, season it well, slice it thinly, and chop it into bite-sized pieces before mixing.
- → What dressing is used in this dish?
The creamy dressing is made from sour cream, mayonnaise, and apple cider vinegar, offering a tangy and smooth flavor.
- → Can this dish be prepared in advance?
While it's best served fresh, you can prepare all the components separately and combine them right before serving to ensure optimal texture and flavor.