Bring a large pot of salted water to a boil and cook the rotini according to package directions until al dente—this timing is crucial for the right texture in the final salad. While the pasta cooks, prepare all your ingredients: dice the red bell pepper into 1/4-inch pieces, cut the ham into 1/2-inch cubes, slice the green onions, and drain the pineapple tidbits very well in a fine-mesh strainer, pressing gently to remove excess liquid (this prevents the salad from becoming watery). Once the pasta is cooked, drain it thoroughly and rinse with cold water until completely cooled, which stops the cooking process and prevents mushiness.

In a medium bowl, whisk together the mayonnaise, sour cream, pineapple juice, Dijon mustard, apple cider vinegar, and honey until smooth and well combined. Add the garlic powder and smoked paprika, then taste and season with salt and pepper to your preference. I like to use a bit more salt than you'd expect here because it brings out the tropical sweetness of the pineapple and balances the richness of the mayo and sour cream beautifully. The dressing should be creamy but pourable—if it seems too thick, thin it with a tablespoon or two of additional pineapple juice.

In a large bowl, combine the cooled pasta from Step 1 with the ham, drained pineapple tidbits, diced red bell pepper, and sliced green onions. Pour the creamy dressing from Step 2 over the mixture and gently toss until everything is evenly coated and well combined. Cover the bowl and refrigerate for at least 2 hours before serving—this allows the flavors to meld and the pasta to absorb the dressing. I find that giving it a gentle stir before serving refreshes the texture and redistributes the dressing evenly throughout.