Bring a large pot of salted water to a boil. Cook rotini according to package direction until al dente. Drain and let cool to room temperature, about 12 minutes.
While pasta is cooking - whisk together whipping cream, Greek yogurt, mayo, garlic powder, onion, powder, and chives in a medium bowl. Cover with plastic wrap and set in the fridge to chill.
In a large mixing bowl, stir together cooled pasta, tomatoes, olives, ham, cheese, and raisins. Cover with plastic wrap and chill for 1 hour in the fridge.
Unwrap salad and pour dressing over top. Use a large spoon to fold dressing into salad until ingredients are completely coated. Sprinkle chopped chives on top for garnish, and serve immediately.
Video
Notes
This salad will keep for 3-5 days in the fridge in an airtight container.