Bring a 5-quart stock pot filled with water to a boil. Add the farfalle pasta and cook for about 8 minutes or until al dente.

Strain out the water from the pasta using a colander. Rinse the pasta with cold water until it cools down.

In a large bowl, add the strained pasta. Mix in the cubed ham, cheddar cheese, diced peppers, and green onion.

In a medium bowl, combine the mayonnaise, granulated sugar, yellow prepared mustard, apple cider vinegar, garlic powder, paprika, onion powder, and black pepper. Whisk until smooth.

Pour the dressing over the pasta mixture and gently stir to combine. Cover the bowl and let it chill in the refrigerator for at least one hour.