Begin by boiling water in a medium-sized pot. Add sugar snap peas and edamame, cooking for about 3-4 minutes until bright and tender-crisp. Drain and rinse under cold water.

In the same pot, bring fresh water to a boil. Add the chosen pasta and cook for about 8-10 minutes until al dente. Drain and rinse under cool water, then set aside.

In a skillet, heat a drizzle of olive oil over medium heat. Add mini potstickers and cook for about 5-7 minutes until golden brown. Transfer to a plate to cool.

In a large mixing bowl, combine the cooled pasta, cooked potstickers, sugar snap peas, green onions, edamame, and carrots. Gently fold everything together.

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

Pour the dressing over the salad mixture and toss gently to coat all ingredients evenly.

Serve the salad immediately for the best texture or refrigerate for later enjoyment, adding dressing just before serving.