Boil the fork spaghetti in salted water and drain into a sieve 2 minutes before the specified cooking time, rinse well with cold water and drain.
Cut the apples, pickles and ham into small cubes.
Mix the ingredients for the salad dressing together in a mug and season with salt and pepper.
Put the fork spaghetti in a large bowl and mix well with the other ingredients.
Let the pasta salad soak in the refrigerator for at least two hours, but preferably overnight, and take it out of the refrigerator about three quarters of an hour before you eat.
If the lettuce is a little too dry after being pulled through, you can stir in a little cucumber water.