How to Make Low-Fat Cucumber Pepper Pasta Salad - A Step-by-Step Guide

Looking for a delicious and healthy pasta salad recipe that won't weigh you down? Look no further than this Low-Fat Cucumber Pepper Pasta Salad! This refreshing dish is perfect for those warm summer days when you want to enjoy a light and satisfying meal without feeling guilty. With a blend of fresh vegetables, whole grain pasta, and a tangy vinaigrette, this salad is a winner for any occasion.

What sets this pasta salad apart from others is its low-fat content. By using a vinaigrette...

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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

Information

  • Prep Time: 20 mins
  • Cook Time: 10 mins
  • Total Time: 30 mins
  • Servings: 10
  • Yield: 10 servings

  • 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.
  • 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.
  • Nutrition

    448 cal.

    • Total Fat: 19g
    • Saturated Fat: 9g
    • Cholesterol: 43mg
    • Sodium: 1303mg
    • Total Carbohydrate: 51g
    • Dietary Fiber: 4g
    • Total Sugars: 6g
    • Protein: 18g
    • Vitamin C: 51mg
    • Calcium: 352mg
    • Iron: 3mg
    • Potassium: 453mg