Chilled Noodle Bowls with Mixed Veggies and Minted Pea Dressing Recipe

Ingredients

• 12 oz. dry chickpea spaghetti or quinoa spaghetti
• ¾ teaspoon sea salt
• 3 medium carrots, peeled if desired
• 2 small shallots
• 2 cups fresh baby arugula
• 2 cups sugar snap peas, trimmed and halved if desired
• 1 cup thinly sliced English cucumber
• 3 small roma tomatoes, cored and quartered
• ¼ cup pitted green or Kalamata olives, coarsely chopped
• ½ cup fresh shelled English peas (see tip, recipe intro)
• ½ cup lightly packed fresh parsley
• ¼ cup lightly packed fresh mint
• 3 tablespoons rice vinegar