3/4 cup short pasta (such as penne or fusilli)
1 sliced carrot
1/4 English cucumber, diced
1 tablespoon canola oil
2 teaspoons low-sodium soy sauce
1 teaspoon rice vinegar
1 tablespoon chopped roasted peanuts
Cook the pasta according to the package directions. Drain and rinse under cold water to cool; transfer to a bowl. Add the carrot, cucumber, oil, soy sauce, and vinegar and toss to combine. Sprinkle with the peanuts before serving.