The greens (parsley, basil and arugula) — a handful
olives (pitted) — 100 g
Serving temperature: Room temperature
Pasta cook until the state of al dente. Fry the bacon in a frying pan until crisp. Onion bake in the oven and chop coarsely. Olives cut into halves. Chop the greens. Garlic crush in the press. Mix all salad ingredients, season with oil and balsamic vinegar, sprinkle with herbs, salt and pepper. Garnish with sprigs of arugula.