Chilled Noodle Bowls with Mixed Veggies and Minted Pea Dressing

In a 6- to 8-quart heavy pot cook noodles according to package directions. Reserve ¼ cup of the cooking water, then drain noodles in a large colander; rinse with cold water to cool quickly. Drain again. Transfer noodles to a large bowl; toss with ¼ teaspoon of the salt and 2 to 3 tablespoons of the reserved cooking water so they stay loose. 2. Using a julienne peeler or vegetable peeler, peel carrots into long strips. Cut one of the shallots into very thin slices. Coarsely chop the other shallot and reserve for the dressing. 3. Assemble bowls by dividing noodles, carrots, sliced shallots, arugula, snap peas, cucumber, tomatoes, and olives among large shallow bowls. 4. For dressing, in a blender or small food processor combine the chopped shallot, the remaining ½ teaspoon salt, and the shelled peas, parsley, mint, and vinegar. Cover and blend until smooth, scraping sides of blender as needed and adding 4 to 5 tablespoons water, 1 tablespoon at a time, to thin to desired consistency. Spoon dressing over noodle bowls.