For the pasta salad, bring plenty of salted water to the boil. Add the farfalle and cook until al dente. Drain in a colander and briefly rinse in cold water to prevent the pasta from sticking.
While the farfalle are cooking, wash the arugula and drain well.
Cut the cherry tomatoes in half and season the cut surfaces with salt and pepper. Leave to stand for a short time.
Cut the bresaola or Bündnerfleisch into thin strips. In a large bowl, mix the stock, vinegar, pesto alla genovese, salt and pepper until well blended, then add the olive oil.
Just before serving, add farfalle, arugula and cherry tomatoes to the sauce and mix everything thoroughly. Season if necessary.
Garnish the pasta salad with the strips of bresaola or Bündnerfleisch.
A quick and good pasta salad recipe!