Pin it
Turn leftovers into something new with this vibrant mix of steak, pasta, and crispy bacon. Everything comes together with spring asparagus and a tangy, creamy sauce. You get a big, tasty meal that feels fresh and won't weigh you down.
The first time I threw this together, it was a weeknight scramble. Now, every time we've got steak leftovers, my husband is checking for pasta so we can do it again.
Tasty Ingredients
- Fusilli or lumaconi pasta: Their shapes grab that creamy dressing and catch all the chunky stuff Go for the good Italian brands for awesome texture
- Fresh asparagus: Pick slim, snappy spears They hold their bite after a quick steam Just check that the tops are tight and the stalks feel solid
- Cooked steak: This is the hero of the bowl Perfect if you've got slices of filet mignon but honestly, any nicely seasoned steak will work Thinly slice it so it melts in with the pasta
- Cooked bacon: Can’t go wrong with that crispy, smoky flavor Thicker cut is even better and home-smoked takes it next level
- Shredded Parmigiano Reggiano: Nutty and salty and makes everything pop Shred it yourself for killer taste
- Mayonnaise: This is the base for the creamy dressing Just use your favorite for a simple, clean vibe
- Sour cream: Adds tang and lightens the sauce Full-fat makes it extra creamy
- Apple cider vinegar: Just a splash to liven up the sauce Go for unfiltered if you want more zing
- Good steak spice or Montreal Steak Spice: If your steak could use more oomph, a sprinkle of this saves the day
How to Do It
- Finish and Serve:
- Crack some fresh pepper over the top if you like Eat it right away so everything tastes bold and the texture's still perfect
- Combine Everything:
- Toss the cooled pasta with the creamy dressing in a big bowl Throw in parmesan, asparagus chunks, steak, and crispy bacon Give it all a final mix so the sauce covers every bit evenly
- Mix the Creamy Dressing:
- Grab a bowl and whisk together mayo, sour cream, and apple cider vinegar until smooth If it needs more seasoning, toss in extra steak spice or salt until you like how it tastes
- Prepare the Asparagus:
- Cut asparagus into chunks about an inch long Steam them for three to five minutes till they're bright but still snappy Let them chill on a plate right after so they stop cooking
- Cook the Pasta:
- Boil pasta in salty water till just done Use the directions on the box Drain it and rinse with cold water so it doesn’t clump or overcook Spread the pasta on a towel so it dries off a bit
Pin it
The crunch of asparagus in this dish always feels like spring to me. My kids dig in as long as it’s mixed with some creamy cheese and sauce. Picking from the garden and grilling together is my favorite memory with this combo.
How to Store It
Best to eat this one soon after mixing. But you can prep everything in advance! Keep steak and asparagus in separate containers in the fridge and put the dressing in a lidded jar. When you’re hungry, just mix it all. Pasta loves to soak up dressing if left too long, so toss in extra mayo or sour cream to freshen leftovers right before eating.
Ingredient Swaps
No steak kicking around? Leftover roast beef works or try it with smoked chicken for something new. You can switch in turkey bacon or crisp prosciutto if you want it lighter. Swap Parmigiano Reggiano for asiago or good pecorino. Greek yogurt is a tangier stand-in for sour cream if you like.
How to Serve
This bowl stands alone for lunch or dinner when you need something quick. Add a green salad or garlic bread if you want more. It’s easy to pack for a picnic or lay it in jars for an on-the-go meal—just bring the dressing in a small container and mix right before eating to keep it smooth.
Pin it
Why This Dish Matters
Steak pasta salads like this mix Italy’s flair for fresh vegetables and cheese with American skill for hearty crowd-pleasers. You’ll most often catch these at Midwest or Southern cookouts—families love repurposing grilled steak into something super shareable and filling.
Frequently Asked Questions
- → Which kind of steak works well here?
Filet mignon is super soft, but honestly, any steak with good seasoning will work. If you want more flavor, grill or smoke your steak first.
- → Can I use something else instead of bacon?
Totally. Try beef bacon or even smoky roast beef. Or skip bacon if you want to keep it lighter.
- → How do I make asparagus just right?
Chop it up and steam it for three to five minutes. You want it green and snappy — not mushy but not raw.
- → What if I want to make this ahead?
For sure. Mix everything except the sauce, then toss the dressing on just before eating so it stays fresh and doesn’t dry out.
- → What pasta shape should I pick?
Bite-sized ones like fusilli or lumaconi grab the sauce and mix in easily with the rest.
- → How do I keep leftovers nice?
Keep it chilled in the fridge. Add more sour cream or dressing when you’re ready, since pasta soaks up a lot as it sits.