Bring a large pot of water to a boil and salt it. Prepare the vegetables: wash, trim, peel as necessary and cut into sizes and shapes of your choice. Mix in a large bowl.

Cook the noodles in the boiling water until tender but not mushy. When they’re done, drain and rinse with cold water. Reserve.

Whisk together the dressing ingredients.

Toss the cold noodles and veggies; top with sauce and stir to coat.

Refrigerate for one hour before serving.