Cook the pasta in a large pot of boiling water for 1-3 minutes past the al dente time stated on the package. Drain well and spread onto a cookie sheet or tray to allow the pasta to cool.
Using the small holes on a box grater, shred the carrots and onion straight into a bowl. Add the rest of the dressing ingredients and mix well.
Toss the cooked pasta in the dressing and refrigerate overnight. Serve with sticky rice, kalua pork or extra saucy teriyaki chicken.