Cook the tortellini according to package directions and let cool.
Cut the spring onions into rings, dice the cooked ham and cut the cucumber into small pieces. Put everything in a bowl.
Finely chop the garlic and mix with sour cream, yogurt, oil, vinegar and milk to make a sauce. Season with salt and pepper and pour over the salad, mix thoroughly. Leave to infuse for at least an hour, but it is better to prepare in the morning and consume in the evening or leave to infuse overnight.
