Cold Pasta with Bresaola and Arugula

Cold pasta with bresaola and arugula is a perfect dish for a summer lunch or as a single course for a light and tasty meal. Here’s how to prepare it.

Ingredients

• 320 g of short pasta (such as fusilli or farfalle)
• 100 g of thinly sliced bresaola
• 70 g of fresh arugula
• 50 g of Parmesan shavings
• 10 cherry tomatoes
• Lemon juice
• Extra virgin olive oil
• Salt to taste
• Black pepper to taste

Preparation

1. Bring a pot of salted water to a boil and cook the pasta according to the package instructions to achieve al dente texture. Once cooked, drain it and run it under cold water to stop the cooking and cool it quickly.
2. Meanwhile, wash and dry the arugula and cherry tomatoes thoroughly. Cut the tomatoes in half or quarters depending on their size.
3. In a large bowl, combine the cold pasta with the cherry tomatoes, arugula, and Parmesan shavings. Cut the bresaola into strips or leave it whole, depending on your preference, and add it to the bowl.
4. Dress the pasta with extra virgin olive oil, lemon juice, salt, and black pepper to taste.
5. Mix gently all the ingredients until they are well combined. Taste and, if necessary, adjust the seasoning.
6. Let the pasta rest in the fridge for at least 30 minutes before serving, to allow all the ingredients to flavorfully merge.

Fun Facts

Bresaola is a type of air-dried, salted beef typical of Valtellina, in Lombardy, and is perfect for fresh and light preparations due to its low fat content and delicate flavor. The pairing with arugula, with its slightly spicy and peppery taste, and the rich and savory Parmesan, creates an ideal balance of flavors for a cold dish.