Japanese Macaroni Salad

Name: Japanese Macaroni Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Japanese
Ingredients: 4 oz uncooked elbow macaroni ((you can use penne, farfalle, fusilli, or spaghetti)); 1 Tbsp kosher/sea salt (I use Diamond Crystal; use half for table salt) ((for boiling macaroni)); 2 tsp extra-virgin olive oil; 1 Tbsp rice vinegar; 1 tsp sugar; 1 large egg (50 g w/o shell) ((you can increase up to 2, but it’ll be more prominent egg taste)); ½ onion ((3.5 oz, 100 g)); 2 Persian cucumbers ((or 1 Japanese cucumber)); 1 tsp kosher/sea salt (I use Diamond Crystal; use half for table salt) ((for sprinkling onion and cucumber)); 4 slices ham ((3.5 oz, 100 g; you can substitute it with canned tuna, shredded cooked chicken, or corn)); 4 Tbsp Japanese mayonnaise; ¼ tsp freshly ground black pepper