Cook the pasta until al dente according to the package instructions and allow to cool.
Cut the cooked ham, bell pepper, pickled cucumber and onion into small cubes. Mix everything with the pasta and add the chives and parsley.
Make a spicy sauce from the salad mayonnaise, natural yoghurt, vinegar, mustard, salt and pepper (add a little cucumber stock instead of or in addition to the vinegar). Pour the sauce over the salad and mix everything well.
Boil the eggs hard, peel them, cut into quarters and decorate the salad with them.