1) Bring a large pot of salted water to a boil. Add the pasta, stir with a wooden spoon, and cook until tender but not mushy, about 10 mins. Drain, place in a large bowl and set aside.
2) While the pasta cooks, combine the evaporated milk, oil, feta, coriander, lime juice and some salt and pepper in a blender. Puree until the dressing is smooth and creamy.
3) Place the drained pasta in a large bowl. Add the ham, peppers, peas, onions, jicama and olives. Pour the dressing over the pasta and gently mix it into the salad. Cover the bowl with clingfilm and chill for at least 30 mins or up to 2 hrs before serving.