Cold pasta with bresaola and arugula the simple and perfect recipe. The summer heat always makes it difficult to stand in front of the stove, especially during the hottest hours of the day. Fortunately, there are cold dishes that solve lunches and dinners with taste and simplicity. Prepare them in advance when the temperatures aren’t scorching yet and keep them in the fridge to enjoy them cold or take them to the beach or in your picnic basket. The recipe I want to tell you about today is a Pasta salad with arugula and bresaola fresh, light, and delicious. Few and simple ingredients for a summer Pasta dish that conquers everyone at the table. I added some bresaola, arugula leaves, and parmesan shavings to the pasta. For seasoning, I used a classic and very fresh oil and lemon juice. The result is a Main dish with arugula and bresaola that will win you over at the first forkful. So let’s run to the kitchen and prepare a delicious Cold pasta with arugula and bresaola together
AND DON’T MISS THESE RECIPES TOO:
- Difficulty: Easy
- Cost: Cheap
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 307.75 (Kcal)
- Carbohydrates 31.40 (g) of which sugars 1.21 (g)
- Proteins 20.06 (g)
- Fat 11.07 (g) of which saturated 5.52 (g)of which unsaturated 3.16 (g)
- Fibers 1.98 (g)
- Sodium 758.95 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Pasta salad with bresaola
- 12 oz pasta (your preferred shape)
- 3.5 oz bresaola
- 5 oz parmesan
- 3.5 oz arugula
- 1 lemon (untreated)
- 2 tbsp extra virgin olive oil
- to taste salt
How to prepare Cold pasta with arugula and bresaola
Cook the pasta, your preferred shape, in plenty of salted water. Drain it al dente and transfer it to a bowl. Season it with 3 tablespoons of evo oil and mix with 2 tablespoons. Let it cool.
Using a vegetable peeler, shave the parmesan into thin slices. Clean the arugula by removing larger and damaged leaves. Wash it and let it drain well.
Cut the bresaola into smaller pieces. Wash the lemon. Cut the peel, just the yellow part, and slice it into thin strips. Then squeeze the lemon to extract the juice.
Add the bresaola, parmesan, arugula, and lemon zest to the pasta. Mix. Season with lemon juice and 3-4 tablespoons of evo oil. Mix well with 2 tablespoons. Cover the bowl with plastic wrap and let the pasta rest in the fridge for at least an hour.
See you tomorrow with a new recipe, a hug Loredana
Loredana’s Tips
If you make the cold pasta in advance, store it in the fridge in a container for 1-2 days
If you prefer, you can replace the parmesan with grana padano or, for a stronger flavor, with pecorino cheese
Don’t miss the recipe for Pasta salad with cherry tomatoes
