400 g egg Farfalle
16 anchovies in oil
16 stuffed olives
1 green pepper
2 spring onions
3 hard
boiled eggs
a few lettuce leaves
low
calorie mayonnaise
chopped parsley
salt.

Cook the pasta in plenty of boiling salted water. Drain it, let it cool, and put it to one side. In a bowl, chop the spring onion and the green pepper and mix them with the mayonnaise and the cold pasta. Place everything in a serving dish on a bed of well-cleaned lettuce leaves thinly shredded. Garnish with the anchovies and the olives. Lastly, peel and chop the hard-boiled eggs, mix them with the chopped parsley and scatter them all over the salad.