Cook the pasta according to the package instructions and rinse in cold water once it’s ready.
While the pasta is cooking, make the dressing. Add the peanut butter, lemon juice, aminos, sesame oil, and ginger to a jar and shake well until combined. Add a splash of water if needed to thin - the dressing thickens a bit as it sits.
In a large bowl, mix the cold pasta, bell pepper, cucumber, snap peas, carrot, and red onion. Top with the peanut butter dressing and mix well to coat. Serve chilled or at room temperature.