Hawaiian Pasta Salad With Pineapple Dressing

• 8 ounce rotini or bow tie pasta
• 14 ounce can pineapple tidbits, juice reserved
• 1 red pepper, diced
• 2 cup diced ham
• 1 green onion, thinly sliced
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 1 tablespoon dijon mustard
• 1/3 cup pineapple juice
• 1 teaspoon honey
• 1/4 teaspoon garlic powder
• black pepper to taste

1. Cook pasta according to package directions. Drain and run under cold water.
2. Combine all ingredients in a large bowl gently toss with dressing. Refrigerate 2 hours before serving.
3. Store refrigerated up to 5 days.
4. Whisk together all dressing ingredients until smooth.