Start by boiling a large pot of salted water.

Once the water is boiling, add 8 ounces of pasta and cook until al dente, about 8-10 minutes.

Drain the pasta in a colander and rinse with cold water.

Chop 1 cup of shredded carrots, 1 cup of diced bell peppers, 1 cup of trimmed snap peas, and 1/2 cup of chopped green onions.

In a mixing bowl, whisk together 1/2 cup of soy sauce, 1/4 cup of rice vinegar, 2 tablespoons of sesame oil, 1 tablespoon of honey or maple syrup, and 1 tablespoon of grated fresh ginger.

In a large bowl, combine the cooled pasta, chopped vegetables, and dressing; toss gently to coat.

Sprinkle 1/4 cup of sesame seeds over the top and mix again.

Cover the salad and let it chill in the refrigerator for at least 30 minutes.

Toss again before serving and enjoy.