NOTE: Balsamic vinegar adds a bit of sweetness with a little tang. Rice wine vinegar is also a good choice here, but if you have balsamic vinegar, I recommend using it to boost the flavor of your pasta salad.
Cook pasta according to package directions.
Meanwhile, in a medium bowl, whisk together the next 6 ingredients to make your dressing. Set aside.
In a large bowl, combine the remaining ingredients (all of your veggies). The veggies should be sliced or shredded for best results. You are looking for tiny, thin pieces of each veggie, so that they easily mix with the pasta and fit onto your fork. You can shred the carrots and zucchini using a mandolin or the large holes on a box grater.
When the pasta is cooked according to package directions, drain and rinse under cold water to stop the cooking process. Add to the bowl of mixed veggies and toss to mix. Add the dressing and toss to mix one more time.
Put in a sealed container and refrigerate 1 hour or until chilled.