Bring a large pot of salted water to a boil. Add elbow macaroni and cook according to package instructions until al dente, about 8-10 minutes. Drain and toss with olive oil to cool.

In a medium bowl, whisk together mayonnaise, sour cream, and reserved pineapple juice until smooth. Mix in whole grain mustard and apple cider vinegar.

In a large mixing bowl, combine cooled pasta, cubed ham, pineapple chunks, diced red peppers, matchstick carrots, and chopped green onions. Fold gently.

Drizzle dressing over the pasta mixture and fold in until well coated.

Cover with plastic wrap or transfer to an airtight container and refrigerate for at least 30 minutes.

Before serving, stir the salad and adjust seasoning with salt and pepper if desired.