Steak Pasta Asparagus Bacon (Printable Version)
# What You'll Need:
→ Main Components
01 -
1 cup steak, cooked, cut into tiny pieces after slicing thin
02 -
8 ounces bitey short pasta, try fusilli or lumaconi
03 -
15–18 fresh asparagus spears, snip off the bottoms
04 -
1/2 cup bacon, crisped and broken up
05 -
1/3 cup Parmigiano Reggiano, shredded
→ Dressing
06 -
1/4 cup mayo
07 -
1/4 cup sour cream
08 -
2 teaspoons apple cider vinegar
→ Seasoning (optional)
09 -
2 teaspoons Montreal Steak Seasoning or any steak spice blend you like if your beef needs some pep
10 -
Fresh black pepper on top to finish
# How to Make It:
01 -
Finish things off with some cracked black pepper. Eat right away so you get the crunch and the best flavor.
02 -
In a huge bowl, throw in the cold pasta and the creamy mix. Tough in your steak pieces, cheese, bacon, and asparagus next. Toss it all around—make sure every forkful gets something.
03 -
Stir mayo, sour cream, and apple cider vinegar together in a medium bowl. If you're in the mood, blend in your favorite steak spices now.
04 -
Slice asparagus into one-inch bits. Steam just 3 to 5 minutes—the color should pop, but you still want a little snap. Lay them out to completely cool.
05 -
Get a pot of salty water boiling and add your pasta. Cook till just firm—use the package directions. Drain, give it a good rinse under cold water, then leave it a bit to dry off.
# Additional Tips:
01 -
Prepping this in advance? Don't mix in the dressing until it's time to eat so everything stays perky.
02 -
For a smoky upgrade, swap in smoked filet mignon for your steak bits.
03 -
If things dry out after chilling, just stir in a little more sour cream to freshen it up.