Summer Rotini Veggie Salad

1 box (12 oz) tri-color rotini pasta
1 Tbsp olive oil
8 grape tomatoes, halved
2 cucumbers, diced
3 stalks celery, diced
1 red bell pepper, diced
1 carrot, diced
1 green onion, chopped
1 (8 oz size) bottled Italian salad dressing (choose your favorite)

Cook the pasta according to package directions, but make sure they are al dente and not soft; drain thoroughly, put in a bowl and toss with olive oil, then put in refrigerator to chill completely.
Prepare all the veggies, put them all in a glass or plastic bowl, add the dressing and stir to combine.  Put in the refrigerator to chill.
When both the pasta and veggies are completely chilled, bring them out and put them together in one big bowl, tossing to combine well.
Taste and season if necessary (but the Italian dressing has a lot of salt and seasonings already, so you may not need to.)
Serve chilled.
You could add a protein to this dish easily by adding a can of Navy beans (drained and rinsed), or some cooked chicken or shrimp.
Will serve 2 to 4.