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

Chop the ham, dice the bell peppers, and slice the green onions. Set aside.

In a large mixing bowl, combine the cooled pasta, pineapple, ham, bell peppers, and green onions. Toss gently.

In a separate bowl, mix mayonnaise and/or Greek yogurt until creamy. Pour over the salad and fold gently. Season with salt and pepper to taste.

Refrigerate for at least 1 hour before serving to meld flavors.