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
Why You'll Love This Recipe
This salad is fresh, light, and full of crisp textures. It combines healthy vegetables with a simple pasta base, making it a perfect dish for warm days or quick meals. It’s easy to prepare and feels both satisfying and refreshing.
Cooking Secrets
- Use pasta shapes like fusilli or rotini to hold the dressing well.
- Drain and rinse the pasta under cold water to stop cooking and keep it cool.
- Chop the cucumber and peppers into small, even pieces for a balanced bite.
- Drain and rinse the pasta under cold water to stop cooking and keep it cool.
- Chop the cucumber and peppers into small, even pieces for a balanced bite.
Step 1
Bring a large pot of salted water to a boil. Once it’s boiling, add the pasta and cook it until it’s tender but still has a bit of bite—about 8 minutes should do. Drain the pasta and rinse it under cold water to cool it down, then let it drain well.
Step 2
In a big bowl, combine the cucumbers, green bell peppers, banana peppers, jalapeños, and Colby cheese. Pour in the Italian dressing and give everything a good stir. Add the cooled pasta to the bowl and toss it all together so the pasta is nicely coated with the dressing and veggies.
Step 3
That’s it—simple, fresh, and ready to enjoy!
Serving Options
Serve chilled as a side dish with grilled chicken or fish. It also works well as a light lunch on its own or with some crusty bread. Adding a sprinkle of fresh herbs like basil or parsley can brighten the flavors even more.
Reheating And Storage
Store leftovers in an airtight container in the fridge for up to two days. The salad is best eaten fresh, as the vegetables may release water and soften over time. Give it a quick stir before serving again.
