1. Cook the pasta al dente, cool them under cold water and drain well.
2. Mix the pesto, balsamic vinegar, olive oil, salt, and pepper for the dressing.
3. Cut the avocados into cubes, the sun-dried tomatoes into pieces, and crumble the feta.
4. Assemble the mixed greens, pasta, sun-dried tomatoes, avocado, feta, croutons, and sliced Bayonne ham.
5. Add the dressing just before serving and mix well.