Cook the pasta in boiling salted water until al dente. Drain thoroughly, then toss with a little olive oil and leave to cool.
Mix together the hazelnuts, chopped ham, tomatoes and rocket in a bowl.
For the dressing
Whisk together the vinegar, mustard, salt, pepper and sugar. Whisk in the oils until thickened and amalgamated. Check the seasoning and adjust if necessary.
Add the pasta to the other ingredients, pour over the dressing then, using large spoons, toss everything until coated.
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