Boil a large pot of salted water and cook your bite-sized pasta according to package instructions until al dente. Drain and rinse under cold water to cool, then set aside.

Chop the asparagus stalks into bite-sized pieces. Steam for 3-5 minutes until they turn bright green and tender yet crisp. Remove from heat and let cool.

In a medium bowl, whisk together the sour cream, mayonnaise, and apple cider vinegar until smooth and creamy.

In a large mixing bowl, combine the cooled pasta, creamy dressing, steamed asparagus, thinly sliced steak, crispy bacon, and shredded Parmigiano Reggiano. Toss everything together until well mixed.

Transfer to a serving dish, and garnish with freshly cracked black pepper. Serve immediately for the best flavor and texture!