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Bring a large pot of salted water to a boil. Add the pasta and cook until it reaches al dente, according to package directions. Drain and rinse heavily under cold water until the pasta has cooled.
In the meantime, sear your cubed ham in a small skillet with a Tbs. of olive oil. Just get some color all over, four to five minutes.
In a large mixing bowl, combine the cooked macaroni, Greek yogurt, minced shallot, celery, the seared ham, minced parsley and juice from half the lemon. Stir this together until fully coated. Now taste it. Need a pinch of salt? Give it a tiny one. It’s tangy! But do you need more lemon? Adjust it here until it’s exactly the way you like it.
Serve immediately! (Or you can definitely chill and serve later. Just make sure it has enough yogurt in it once it’s chilled because the pasta will absorb it quite a bit.)
Serves 4-6 as a side dish.