Bring a large pot of salted water to a boil and cook the pasta shells according to package directions until al dente. Drain the pasta in a colander, then rinse thoroughly with cold water to stop the cooking process and remove excess starch. This prevents the pasta from becoming mushy and helps it maintain its texture when mixed with the creamy dressing.

In a medium bowl, whisk together the mayonnaise, lemon juice, white wine vinegar, Dijon mustard, sugar, fresh dill, garlic powder, salt, and black pepper until the mixture is smooth and well-combined. I like to taste the dressing before adding it to the salad—this way you can adjust the seasoning to your preference. The vinegar and lemon juice balance the richness of the mayo beautifully.

While the pasta cooks, dice the ham into 1/2-inch cubes, cut the sharp cheddar cheese into 1/2-inch cubes, dice the green bell pepper and celery, slice the green onions, and ensure the peas are thawed and drained. Having everything prepped and ready makes assembly quick and ensures even distribution of ingredients throughout the salad.

In a large bowl, combine the cooled pasta from Step 1 with the ham, cheddar cheese, green bell pepper, celery, green onions, and peas. Pour the dressing from Step 2 over the mixture and toss everything together gently but thoroughly until all ingredients are evenly coated. I find it helps to use a rubber spatula rather than a spoon—you get better coverage without breaking the pasta or cheese cubes.

Transfer the pasta salad to a serving bowl or storage container and refrigerate for at least 30 minutes before serving. This resting time allows the flavors to meld together and the dressing to fully absorb into the pasta. The cold temperature also makes the salad more refreshing and easier to serve.