Heat ½ galon [2 liters] of water over medium-high heat in a large pot till it reaches a rolling boil, add a tablespoon of salt. Cook the pasta in the salted water a minute longer than instructed in the package, so you get pasta that is slightly softer than al-dente. Stir regularly to prevent it from sticking.Drain water, and let the pasta cool to room temperature.
2. Combine ingredients
In a large bowl, combine pasta, carrots, bell pepper, onion, peas, corn, and ham.
3. Make classic mayo dressing
Add mayo and paprika and stir to combine. Season it with salt to taste if needed.
Make vegan dressing
If you want to add vegan dressing instead, whisk the vinegar into the olive oil in a separate bowl, followed by the mustard and pepper. Then combine this with the salad and season with salt if needed.
4. Serving and storing
Serve at room temperature, or cover and chill if it will be served later. Best if served within 6 hours.
Video
Notes
Leave ham out for a vegan salad. For a tuna pasta salad, you can switch the ham with a can of tuna in water, drained. Another choice is to add shredded supermarket rotisserie chicken instead.