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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.
In a large bowl, combine pasta, carrots, bell pepper, onion, peas, corn, and ham.
Add mayo and paprika and stir to combine. Season it with salt to taste if needed.
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.
Serve at room temperature, or cover and chill if it will be served later. Best if served within 6 hours.