Start by cooking the pasta in a pot of salted water until it’s perfectly al dente. Once cooked to perfection, drain the pasta and rinse it with cold water to stop the cooking process. Set aside until it cools to room temperature so you can mix it with the other ingredients.
While the pasta is cooking, focus on preparing the hard-boiled eggs. Submerge the eggs in a pot of cold water and allow them to gently boil. Once it’s bubbling, reduce the heat and simmer for about 10-12 minutes. Transfer the hard-boiled eggs to a bowl of ice water to cool quickly. Once cool, carefully peel the eggs and chop them into delicious bite-sized pieces.
Take a moment to thoroughly wash and prep the vegetables. Gently chop the cucumber, red pepper, and shallot into small pieces and add to a large salad bowl.
Dip the canned ham, cut it into small cubes or thin slices, then throw it into a salad bowl, adding a flavorful depth to the whole thing.
In a separate small bowl, mix the yogurt and mayonnaise until they combine into a smooth, creamy harmony. Season the sauce with freshly ground black pepper and salt, making sure that every bite delights the palate.
Combine the cooked and cooled pasta with the chopped hard-boiled eggs, welcoming them with a colorful mixture of vegetables and ham.
Drizzle the prepared sauce over the salad ingredients, gently mixing until each element is covered in a delicious layer of sauce.
Take a moment to savor the combination of flavors and, if necessary, adjust the seasonings to achieve the perfect balance of flavors.
Serve the Easter salad right away to enjoy it right away or, if time permits, place it in the fridge for a few hours to let the flavors mingle, improving the overall deliciousness of the salad before serving it to eager guests.
