Peel the red onion and the garlic clove. Slice both up finely and add them to a small saucepan together with a splash of olive oil.

Place the pan over medium heat and cook the onion and garlic for 2 minutes. Then add the frozen green peas and the sliced black olives. Season with a pinch of pepper and salt.

Stir and let the green peas cook and thaw for about 5 minutes. Stir regularly. Then take the pan off the heat again. Let the green peas and cooked red onion cool at room temperature. The onion should still be a little crunchy. Wash the fresh herbs (I used mint, tarragon, chives, lovage and parsley) and roughly chop them up. Add them to the cooled cooked peas and stir.

Check the seasoning and add more pepper and salt to taste if necessary. Add the leftover cooked pasta to the cooled green peas in the saucepan.

Stir all the ingredients well. Add extra olive oil if the salad is too dry. Divide the cold spaghetti salad over plates and serve cold.