Cold pasta with bresaola, arugula, and Parmesan is an easy cold pasta to prepare, and to make it even more delicious, I decided not to use any dry pasta, but rather homemade potato gnocchetti.

Indeed, it’s not necessary to use dry pasta to prepare summer pasta salads. You can use the shapes you prefer, such as potato gnocchi or trofie.

If you like the combination of bresaola and arugula as an appetizer, you must try it in this cold pasta! You’ll fall in love with it!

To make it even more flavorful, you can also add some lemon juice!

Cold pasta with bresaola, arugula, and Parmesan

Difficulty: Easy
Cost: Economical
Preparation time: 30 Minutes
Portions: 4
Cooking methods: Stove
Cuisine: Italian
Seasonality: Spring, Summer, and Fall

Ingredients

10 oz potatoes
3/4 cup flour
1 egg yolk
3.5 oz bresaola
3 oz arugula
1.75 oz Parmesan cheese (in flakes)
extra virgin olive oil
salt

Steps

Clean the potatoes and place them in a pot full of cold water. Put them on the stove and cook for about thirty minutes until they are very soft.
Drain the potatoes and mash them with a potato masher, collecting the puree in a bowl.
Pour the flour in a mound on the work surface, create a hole in the center, and add the egg yolk and the mashed potatoes.
Start kneading more and more vigorously until you get a smooth and homogeneous dough.
At that point, divide it into cords, cut small pieces of dough, and roll them quickly under the palm of your hands.
Gather the potato gnocchetti on a slightly floured cutting board before cooking them in plenty of salted boiling water.
Cook the potato gnocchetti in plenty of salted water, and as soon as they come to the surface, drain them and rinse them under cold running water.
Collect the pasta in a bowl and start adding the olive oil, broken-up arugula, and pieces of bresaola.
Finally, add the Parmesan flakes and mix with a spoon to combine all the ingredients.
Place in the fridge to rest for at least an hour before serving at the table.