1. In bowl, combine the carrot, onion, vinegar, sugar and salt. Let stand 10 m
2. Meanwhile, in a large pot of salted boiling water, cook the pasta for 8 to 10 minutes or until al dente. Drain pasta and rinse it under cold water. Drain again.
3. In the bowl, add the pasta, green onions, red peppers and mayonnaise, and toss gently to coat the ingredients. Pepper. Cover and refrigerate for 1 hour. (Salad will keep overnight in the refrigerator. If needed, add water, 1 tbsp/15 mL at a time, to achieve desired consistency.)
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