Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente, about 8-10 minutes. Drain and rinse under cold water.

Chop the pineapple, slice the deli ham, and chop the bell peppers and green onions into uniform pieces.

In a mixing bowl, combine the cooled pasta, pineapple, ham, bell peppers, and green onions. Add optional ingredients if desired.

Drizzle the light vinaigrette over the salad mixture and gently toss to coat all ingredients evenly.

Serve immediately or store in an airtight container in the fridge for up to 5 days.