Cook pasta in plenty of lightly salted boiling water until al dente, following package instructions. Drain, rinse under cold running water and leave to cool. Cook peas in lightly salted water 2 to 3 minutes; leave to cool in cooking water.
Strain peas, reserving cooking water. Cut ham into small cubes. Combine pasta, peas, ham and gherkins in a serving bowl; mix well.
To make yogurt mayonnaise, whisk yogurt, mayonnaise, 4 tablespoons reserved cooking water and vinegar in a bowl until creamy and well combined. Season generously with salt and pepper. Stir in chopped parsley.
Stir dressing into salad. Chill, covered, 30 minutes. Garnish with tomatoes and parsley sprigs.
pasta salad with green vegetables
Cook 300 g farfalle (bow-tie pasta) as for main recipe. Finely dice 2 shallots. Thinly slice 2 zucchini. * Heat 3 tablespoons olive oil in nonstick pan. Add shallots; cook until transparent. Add zucchini, 250 g fresh or frozen broad or lima beans and 1/2 cup (125 ml) vegetable stock. Cover; cook over medium heat 10 minutes. Drain; cool. Combine vegetables and pasta in a bowl. Whisk 1/2 teaspoon cayenne pepper, 1 teaspoon ground cumin and 1 tablespoon lemon juice. Add salt to taste. Stir into salad. Chill.