Bring the water and salt to a rolling boil in the large pot over high heat.

Add the pasta shells to the boiling water and cook according to package directions until al dente, about 8 to 10 minutes.

Drain the pasta in the colander, rinse under cold water until completely cool, and let drain very well.

While the pasta cools, add the ham, cheddar cheese, green bell pepper, red bell pepper, red onion, olives, and peas to the large mixing bowl.

In the small bowl, whisk together the mayonnaise, sour cream, yellow mustard, apple cider vinegar, adobo seasoning, garlic powder, black pepper, and salt until smooth.

Add the cooled, well-drained pasta to the mixing bowl with the chopped ingredients and toss gently to combine.

Pour the dressing over the pasta mixture and fold gently with the wooden spoon or spatula until everything is evenly coated.

Taste and adjust seasoning with additional salt or pepper if needed.

Cover the bowl tightly with plastic wrap or an airtight lid and refrigerate for at least 1 hour to chill and allow flavors to meld.

Before serving, stir the salad, sprinkle with chopped cilantro if using, and serve cold.