Cook the pasta according to package directions until it is cooked al dente. Drain and rinse in cold water.
Add the pasta to a medium mixing bowl. Add the bell pepper, celery, carrot, almonds, cabbage, and onion.
In a small bowl whisk together the vinegar, soy sauce, sesame oil, honey, garlic powder, and ginger.
Add the dressing to the pasta.
Stir everything together until it is all well-coated. Add salt and pepper to taste. Serve right away.
Notes
Other options for the dressing would be my Asian Sesame or Peanut Lime dressing. Both are great in this.
This salad travels very well. I just like to add the nuts right before serving so that they don't get soft (because of the moisture from the dressing).
If you are preparing this ahead of time, leave out the nuts until just before serving so that they don't get soft in the dressing.