Cook rotini to desired doneness as directed on package. Drain.
Meanwhile, heat oil in large skillet over medium heat until hot. Add carrots and onion; cook and stir 2 to 3 minutes or until crisp-tender. Add zucchini; cook 1 to 2 minutes or until crisp-tender.
Stir in ham and fennel seed; cook 1 to 2 minutes or until thoroughly heated.
Add cooked rotini to ham mixture; toss gently to combine.