Cook the pasta in plenty of salted water. Once al dente, drain, rinse under cold water and set aside in a serving dish. Slice the cucumber, sprinkle with salt and leave it on a plate to release excess water.
Add the peas and chopped artichoke hearts to the pasta. Peel the onion and cut into rings. Chop the pickles and add both to the salad, mixing well. Whisk the lemon juice with the oil and dress the salad.
Finally, add the chopped parsley, the ham cut into strips, the cucumber slices and the sliced olives. Chill for a few minutes in the refrigerator before serving for a refreshing result.
