Cook the tortellini according to package instructions in a large pot of salted boiling water for 3-5 minutes, until al dente. Drain and rinse under cold water.

Combine teriyaki sauce, honey, mayonnaise, and vinegar in a mixing bowl. Whisk until smooth and creamy.

In a large mixing bowl, combine cooled tortellini, pineapple tidbits, diced ham, and vegetables. Toss gently.

Drizzle the dressing over the salad, tossing gently to coat. Taste and adjust sweetness or tanginess.

Cover and refrigerate for at least 1 hour to allow flavors to meld.

Serve chilled, garnishing with fresh vegetables or herbs if desired.