Low-Fat Cucumber Pepper Pasta Salad recipe

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Ingredients

1 (16 ounce) package tri-color pasta
6 large cucumbers, diced
2 green bell peppers, chopped
5 banana peppers, chopped
4 fresh jalapeno peppers, chopped
1 pound Colby cheese, cut into cubes
2 (16 ounce) bottles reduced-fat zesty Italian-style salad dressing

Nutrition Info

447.9 calories
carbohydrate: 50.7 g
cholesterol: 43.1 mg
fat: 18.5 g
fiber: 3.7 g
protein: 18 g
saturatedFat: 9.4 g
servingSize: -
sodium: 1303.1 mg
sugar: 5.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a large pot of lightly salted water to a boil, cook the pasta at a boil until tender yet firm to the bite, about 8 minutes, drain. Rinse the pasta with cold water until cooled, drain.

  2. Stir cucumbers, green bell peppers, banana peppers, jalapeno peppers, Colby cheese, and Italian-style salad dressing in a bowl, add cooled pasta and mix until pasta is coated completely with dressing.

Recipe Yield

10 servings

Recipe Note

Cucumbers meet pasta with a punch! Just remember you literally can't mess this up. Good luck!

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