Steak Pasta Salad

This Steak Pasta Salad is a hearty and flavorful main dish that combines tender slices of steak with crisp asparagus, crispy bacon, and tangy Parmigiano Reggiano, all tossed in a creamy, savory sauce. Perfect for turning leftover steak into something spectacular, this dish comes together in under 30 minutes, making it ideal for a quick and satisfying meal.

Ingredients:

• 8 oz bite-sized pasta (e.g., fusilli or lumaconi)

• 15 to 18 spears asparagus

• 1 cup well-seasoned steak, cooked and sliced thinly into bite-sized pieces

• ½ cup cooked bacon, chopped

• ⅓ cup shredded Parmigiano Reggiano

• ¼ cup mayonnaise

• ¼ cup sour cream

• 2 teaspoons apple cider vinegar

• Salt and pepper to taste (optional)

Directions:

1. Cook the Pasta: Boil the pasta according to package directions until al dente. Drain and run under cold water to cool. Set aside to dry slightly.

2. Prepare the Asparagus: Chop the asparagus into 1 to 1½-inch sections and steam for 3–5 minutes until bright green and tender with some bite. Transfer to a plate and set aside to cool.

3. Make the Dressing: In a medium bowl, combine the sour cream, mayonnaise, and apple cider vinegar. Stir until well combined.

4. Assemble the Salad: In a large bowl, toss the cooled pasta with the dressing until completely coated. Add the shredded Parmigiano Reggiano, chopped bacon, sliced steak, and asparagus. Toss gently until all ingredients are evenly combined.

5. Serve: Garnish with fresh cracked black pepper if desired and serve immediately.

Nutritional Information (per serving):

• Calories: Approximately 379 kcal

• Protein: 19 g

• Fat: 20 g

• Carbohydrates: 31 g

• Fiber: 2 g

• Sugar: 2 g

• Sodium: 333 mg

• Cholesterol: 47 mg

• Potassium: 338 mg

• Calcium: 98 mg

• Iron: 2 mg