Bring a large pot of salted water up to a boil. Add your pasta and cook according to the package instructions. I like to add an extra minute to the cook time because I like my pasta salad a bit softer. Rinse with some cold water to keep the pasta from sticking, and drain well.
In a large bowl, combine your cooked pasta, and your chopped red onion, red bell pepper, celery stalk, and carrot. Mix to combine, and set aside to prep the dressing.
In a medium sized bowl, whisk together all of the dressing ingredients until incorporated. Top your pasta and veggies with the dressing, and mix to coat everything with the sauce. You can serve it right away, but this salad tastes even better when it's refrigerated for 1 hour beforehand. Serve at room temperature or cold.