Description
A hearty and flavorful pasta salad with tender steak, crispy bacon, fresh asparagus, and a tangy dressing.
Ingredients
Scale
- 1 lb sirloin steak
- 1 lb bacon
- 1 lb asparagus, trimmed and cut into 1-inch pieces
- 1 lb rotini or fusilli pasta
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh parsley
- 1/4 cup grated Parmesan cheese
Instructions
- Cook pasta according to package directions until al dente. Drain and rinse with cold water.
- Season steak with salt and pepper. Grill or pan-sear over medium-high heat to desired doneness (about 4-5 minutes per side for medium-rare). Let rest 5 minutes, then slice thinly against the grain.
- Cook bacon in a skillet until crisp. Drain on paper towels, then crumble.
- Blanch asparagus in boiling salted water for 2 minutes, then plunge into ice water. Drain and set aside.
- In a small bowl, whisk together mayonnaise, sour cream, red wine vinegar, Dijon mustard, garlic, salt, and pepper.
- In a large bowl, combine cooked pasta, steak slices, bacon, asparagus, dressing, parsley, and Parmesan cheese. Toss gently to coat.
- Taste and adjust seasoning. Refrigerate for at least 1 hour before serving for best flavor.
Notes
For a lighter version, substitute Greek yogurt for sour cream. This salad can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Calories: 520
- Sugar: 4g
- Fat: 26g
- Carbohydrates: 45g
- Protein: 28g