Cook the tortellini by bringing a large pot of salted water to a boil. Add the cheese tortellini and cook according to the package directions, about 4 to 5 minutes. Drain and rinse under cold water.

Prepare vegetables by chopping the bell peppers or cucumbers into bite-sized pieces and set aside in a mixing bowl.

Combine cooled tortellini, drained pineapple tidbits, diced ham, and chopped vegetables in a large mixing bowl. Gently toss the ingredients together.

Make the dressing by whisking together teriyaki sauce and honey until smooth.

Dress the salad by gradually pouring the dressing over the mixture, mixing thoroughly and adjusting for taste.

Cover the salad with plastic wrap and refrigerate for at least one hour before serving.