Bring a large pot of water to a boil and cook pasta one minute less than required, drain and toss with 1 tablespoon of olive oil and place on sheet tray to cool down.
In 2 separate pots, cook carrots and potatoes until tender, but not mushy, cool down and set aside.
Meanwhile in separate pot blanch the peas for one minute, cool down and set aside.
Once cool combine the cooked pasta with the vegetables, mayonnaise and lemon juice and season with salt and pepper.
