Hoisin Vinaigrette Cold Noodle Salad

For the salad:

1 pound spaghetti pasta noodles

16 oz. frozen, shelled edamame

1 English cucumber

1 large red bell pepper

1 generous cup shredded carrots

1/2 cup each chopped cilantro and green onions

For the vinaigrette:

1/3 cup prepared hoisin sauce

1/3 cup avocado oil

1/4 cup rice vinegar

1/4 tsp. ground black pepper

1 Tbsp. sesame seeds

1. Start by cooking the spaghetti according to package directions. In the last minute of cooking, add the frozen, shelled edamame. Drain the pasta and edamame, and run under cold water to stop the cooking and help cool the pasta. Set mixture aside. 
2. While the pasta is cooking, mix up the vinaigrette. Combine all the vinaigrette ingredients in a medium bowl and whisk together, or combine in a pint-sized mason jar and shake vigorously to combine. Set aside. 
3. Prep the vegetables for the salad. Slice the cucumber into thin half moons. Remove the stem and seeds from the bell pepper, and slice into matchsticks. Use pre-shredded carrots or grate your own on a box grater. Chop cilantro and green onions. 
4. In a large bowl, add cooled pasta and edamame, and prepped vegetables. Pour all the vinaigrette over the mixture, and toss everything together until evenly coated. 
5. Serve immediately at room temperature, or store in an air-tight container in the refrigerator until ready to serve.