In a large bowl, place the carrots and zucchini, add 1 tablespoon of red wine vinegar, and toss to coat.
Cook pasta according to package directions, until al dente. Drain the pasta, rinse it with cold water to cool it, and drain well again.
Add the pasta and the rest of the veggies to the bowl with the carrots and zucchini.
In a small bowl, add the remaining 2 tablespoons of vinegar, olive oil, dijon mustard, and garlic. Whisk until combined, pour it over the pasta/veggie mixture, and toss to combine.
Add salt to taste and toss again.