Veggie-Loaded Peanut Noodle Salad

1/2 pound whole wheat spaghetti noodles
1 medium cucumber, peeled, quartered and sliced
2 medium carrots, peeled and sliced
1 large red, yellow, or orange bell pepper, diced
1 bunch scallions, peeled and sliced into rounds (reserve upper green parts for garnish)
1/2 cup chopped peanuts

Cook the pasta according to package instructions. Drain and add to a large bowl. Add the cucumbers, carrots, pepper, and scallions (reserve a few scallions for garnish).
Make the dressing: Add all of the Peanut-Sesame Dressing ingredients to a small bowl and whisk briskly until blended. Pour over the veggies and pasta. Using salad tossers, tongs, or two wooden spoons, toss pasta, veggies, and dressing until well-combined.
Top with peanuts and remaining scallions. Serve.
Keeps well in an airtight container in the refrigerator for about 3 days.