Italian pasta salad

Pancake dough with a little rum that doesn't need to be left to rise.

Ingredients:

• 200g / 7oz / 1cup pasta (penne, elbow macaroni, fusilli, etc.)
  
• 100g / 3.5oz / ⅔ cup regular or dried ham (prosciutto)
• 2 tbsp olive oil
• 2 tbsp sugar
• 1 tbsp vinegar
• Spring onion
• Olives
• Pepper
• Salt

Recipe steps:

1. Pour the pasta into boiling salted water and stir to prevent it from sticking to the bottom. Cook according to the instructions until al dente, then rinse with water and let it drain.
2. In a bowl, combine 2 tbsp sugar, 1 tbsp vinegar, and 2 tbsp olive oil. Mix everything together to create an emulsion that will serve as the dressing.
3. Add the cooked pasta, corn, chopped olives to taste, spring onion, and chopped prosciutto to the bowl.
4. Mix everything well and let it sit, preferably overnight, to allow the flavors to develop.
5. Before serving, mix the salad again. You can also enrich it with your favorite vegetables or cheese.