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Pork, Pepper, Pasta and Peas

4 ounces cooked lean pork loin, cut into julienne strips
1 cup frozen peas, thawed
1 small red bell pepper, chopped
1 1/2 cups medium macaroni, cooked & drained
2 medium carrots, diagonally sliced
2 tablespoons vegetable oil
3 tablespoons red wine vinegar
1 clove garlic, minced
1/2 teaspoon Italian seasoning
1/2 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon black pepper
2 ounces (1/2 cup) shredded mild Cheddar cheese

Place pork, peas, macaroni and bell pepper in large serving bowl. Cook carrots in microwave or steamer until crisp-tender; add to pork mixture. For dressing, in a screw-top jar with tight-fitting lid, shake together remaining ingredients; pour over pasta mixture. Toss gently to coat. Toss in grated cheese. Serve immediately or chill, covered, up to 24 hours.