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In a large pot, bring water to a boil.
Add dry pasta and shredded carrots to the pot, and cook according to the directions on your pasta (mine was 8-10 minutes).
While pasta is cooking, add frozen peas to a large colander, and place in sink.
In a large bowl, combine remaining ingredients and stir well. Set aside.
Once pasta is finished cooking, drain the contents of the pot in the colander with the peas (this will thaw the peas at the same time).
Run cold water over the ingredients in the colander.
Add the ingredients to the bowl with the dressing, and stir well to combine.
Refrigerate at least 30 minutes before serving.