Coarse salt and pepper.
Cook the paste in boiling, salted water, following the instructions on the package.
Drain and refresh under running water.
Meanwhile, cut the bell pepper and the ham of Bayonne into strips. Wash and dice the tomatoes.
With a small knife, cut the Fol Épi into chips.
In a salad bowl, mix the pasta, ham, bell peppers, diced tomatoes, basil leaves and Fol Épi chips.
In another bowl, mix the yogurt and lemon juice. Pepper.
Coat the salad with this dressing. Mix before serving.