Bring a large pot of salted water to a boil. Cook the rotini or bow-tie pasta according to the package directions until just tender, taking care not to overcook it.

Drain the pasta and rinse it briefly under cold water to stop the cooking. Drain thoroughly and allow it to cool before combining it with the dressing.

In a large bowl, whisk together the mayonnaise, sour cream, reserved pineapple juice, Dijon mustard, apple-cider vinegar or lemon juice, sugar, salt, and black pepper until smooth.

Add the cooled pasta, cubed ham, drained pineapple, thawed peas, cheddar cheese, red onion, and celery to the bowl. Stir gently until every ingredient is evenly coated.

Cover the bowl and refrigerate for at least 1 hour. For the best flavor, chill the salad for 2–4 hours, then stir before serving.

If the salad thickens in the refrigerator, loosen it with 1–2 tablespoons of mayonnaise, sour cream, or reserved pineapple juice. Taste and adjust the seasoning just before serving.