Cook the pasta in enough hot water until al dente, drain and set aside to cool.
Peel the carrots and cut into narrow sticks (or coarsely grate). Also peel pineapple and cut into bite-sized pieces. Finely dice the ham.
For the marinade, mix the mayonnaise with pineapple juice, lemon juice, spices and ketchup in a bowl.
Add the cooled pasta, carrots, pineapple and ham and mix everything well.
Let the pasta salad sit in the refrigerator for at least an hour. Let it come to room temperature before serving and garnish with a few dill flags.
Preparation Tip:
This summer salad is also delicious with whole wheat pasta.
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