Low-Fat Cucumber Pepper Pasta Salad

Ingredients

• 5  banana peppers chopped
• 1 pound colby cheese cut into cubes
• 6 large cucumbers diced
• 2  bell peppers green chopped
• 4  jalapeño peppers fresh chopped
• 32 ounce 2 (16 ounce) bottles reduced-fat zesty italian-style salad dressing italian-style reduced-fat
• 16 ounce tri-color pasta 

Equipment

• bowl
• pot

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.