Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; rinse and drain.
Combine the pasta, peas, carrots, raisins, shredded cabbage, finely chopped onion, celery and sliced almonds in a salad bowl.
Whisk the dressing ingredients in a bowl. Pour the dressing over the salad and toss well. Cover and refrigerate at least 1 hour to blend flavors.