Cook the pasta according to the package instructions until al dente. Drain and rinse under cold water to cool it down.
In a large bowl, combine the cooked pasta, torn prosciutto, cherry tomatoes, arugula leaves, and grated Parmesan cheese.
Mix the olive oil, balsamic vinegar, salt, and pepper in a small bowl.
Drizzle the dressing over the pasta salad and toss gently to coat all the ingredients evenly.
Serve immediately or refrigerate until ready to serve.