Bring a large pot of salted water to a rolling boil. Add elbow macaroni and cook according to package instructions until al dente, about 8-10 minutes. Once cooked, drain the pasta in a colander and immediately rinse under cold water. Toss with a drizzle of olive oil and set aside to cool completely.

In a medium mixing bowl, combine mayonnaise, sour cream, pineapple juice, and whole grain mustard. Whisk until smooth and set the dressing aside.

In a large mixing bowl, combine the cooled pasta, cubed ham, pineapple chunks, chopped red peppers, shredded carrots, and sliced green onions. Season with salt and black pepper to taste. Stir gently to combine.

Pour the creamy dressing over the pasta mixture and gently fold it in until everything is fully coated.

Taste your salad and adjust seasoning if necessary. Cover and refrigerate for at least 30 minutes before serving.