Begin by cooking the sugar snap peas and edamame according to package instructions, typically boiling for about 3-5 minutes until vibrant and tender-crisp. Drain and place in an ice bath.

Bring a pot of salted water to a boil and cook your preferred pasta according to package directions, usually around 8-10 minutes. In the last few minutes, add the mini potstickers. Drain and rinse under cold water.

In a large mixing bowl, combine the cooled pasta, potstickers, sugar snap peas, edamame, sliced green onions, and grated carrots.

In a small bowl, whisk together the dressing ingredients: olive oil, sesame oil, rice vinegar, soy sauce, honey, minced garlic, and freshly grated ginger.

Pour the dressing over the salad mixture and gently toss to combine until well-coated.

Refrigerate the salad for at least 30 minutes before serving to deepen flavors; serve cold.