Cook pasta al dente in salted water according to package instructions. Rinse with cold water and mix in a little olive oil to prevent the pasta from sticking together.
Wash the apple, remove the core and cut into bite-sized pieces.
Wash tomatoes, remove seeds and stalk. Cut off the cress. Roughly grate the zucchini.
Cut ham into thin strips. Cut mozzarella into bite-sized pieces as well. Chop parsley, cut chives into rolls.
Drain pickled asparagus and cut into small pieces. Wash spring onions and cut into rings. Wash arugula, pat dry and chop coarsely.
Mix all ingredients with the cooked pasta and season with mustard, yogurt, balsamic vinegar, pepper and salt.
Leave the ham and pasta salad in the refrigerator for a good hour and then serve at room temperature.