Peel the carrots and boil until soft. Cool and dice. Meanwhile bring water to a boil, add salt, and cook the pasta al dente. Drain pasta and run under cold water to halt the cooking. Drain again, transfer to a large bowl, and combine with the remaining ingredients. Chill for 1-3 hours. Serves 4-6. Variation: add cooked green beans and/or a drained can of quartered artichoke hearts. Serve with a dry Itlian white or a Grüner Veltliner.