Chop all the vegetables and shred the carrots.
In a small bowl, mix the vegetables and a few dashes of salt. Let it sit for 10 minutes while pasta cooks.
In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
Whisk together the oil, vinegar, salt and pepper.
In a large salad bowl, combine the pasta and vegetable mixture.
Pour dressing over the salad; toss and refrigerate overnight before serving.
Any leftovers can be stored in an air-tight container in the fridge for days.