Begin by bringing a large pot of salted water to a boil. Add 8 oz of bite-sized pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and rinse under cold water.

Chop 15 to 18 fresh asparagus spears into 1-1½ inch pieces. Steam them over boiling water for 3-5 minutes until bright green and tender. Allow to cool.

In a medium bowl, whisk together ¼ cup sour cream, ¼ cup mayonnaise, and 2 teaspoons of apple cider vinegar until smooth.

In a large mixing bowl, combine the cooled pasta with the creamy dressing. Add in diced cooked bacon, well-seasoned steak pieces (1 cup), and steamed asparagus. Mix gently.

Garnish the salad with fresh cracked black pepper and serve immediately.