Summer Pasta Salad

Great for bringing to picnics or just for a light summer dinner, this pasta salad is a simple one-pot meal.

Mats:
1 lb shrimp - the smaller the better
4 carrots
4 stalks celery
3 tomatoes
2c leafy green. So far, I've used baby spinach, kale and bok choy. Mustard greens, swiss chard, or beet leaves would all be fine as well.
1 box elbow macaroni. Or something similarly-sized, like small shells or tiny penne or wheels.
1 bottle Ranch dressing.

Put a pot of water on to boil. When it reaches a full boil, dump in your pasta of choice and cook to 'al dente' (Italian for 'with tooth', you don't want to overcook the pasta at all or it won't hold up), usually about 10 minutes.
Drain your pasta and put it in a large bowl.
Fill the pot back up with about 3c of water and put it back on to boil.
Peel the carrots and cut into 1/4 in rounds. Add to the water (it's ok if the water hasn't fully come to a boil yet).
Cut the celery into 1/4 in slices, add to the water.
Peel and de-vein the shrimp (or just buy it pre-shelled) and add that to the pot of water too.
Cut your leafy green into bite sized pieces, about 1/2 inch, and add to the water.
Cover with a lid and steam for 5 minutes or so, just enough to cook the shrimp and leafy green.
Drain the veggie mixture.
Put the pasta and the veggie mixture into a large bowl. Add the entire bottle of ranch dressing, 1 tsp salt and pepper (to taste. I like to used a cracked black pepper as it gives it a nice texture).
Mix thoroughly and stick in the fridge to cool.