Boil the pasta in plenty of water, until cooked to your liking. Drain, and set aside to cool. To cool the pasta more quickly, and stop it from sticking together, you can add it to a bowl of ice water for a few minutes.

To make the dressing, add the extra virgin olive oil to a small jar or bowl, and add the Dijon mustard, lemon juice, honey (or agave), minced garlic, and salt and pepper. Mix thoroughly with a fork or a small whisk, until the mixture has emulsified to give a cohesive dressing. At this point, you can taste the dressing and adjust the mixture to your taste (e.g. add a little more honey if it tastes too bitter, or add a little more salt if needed).

Finely chop the red onion, roughly chop the walnuts and fresh herbs, and grate or dice the carrots.