Low-Fat Cucumber Pepper Pasta Salad

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 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

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Bring a large pot of salted water to a boil, add the tri-color pasta, and cook for about 10 minutes, or until tender. Drain and rinse under cold water until cool.

2. Transfer the cooled pasta to a large bowl.

3. Add the diced cucumbers, chopped green bell peppers, chopped banana peppers, and chopped fresh jalapeno peppers to the pasta and toss to combine.

4. Add the Colby cheese cubes and about half of the reduced-fat zesty Italian dressing. Toss well to coat everything evenly.

5. Add the remaining dressing from the second bottle, adding more gradually if needed, and toss again until the salad is evenly moistened.

6. Cover the bowl and refrigerate for at least 1 hour so the flavors can blend. Toss again before serving cold.