Low-Calorie Cucumber and Bell Pepper Pasta Salad

This refreshing pasta salad combines crisp cucumbers and sweet bell peppers for a light, flavorful meal that's perfect any time of day. It's a healthy, low-calorie option that’s easy to prepare and sure to satisfy your cravings.

Tips For Best Results

Use fresh, firm cucumbers and bell peppers for the best crunch.
Toss the pasta with a little olive oil right after cooking to prevent it from sticking.
Chill the salad for at least 30 minutes before serving to let the flavors blend.

Ingredients 0/7

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 This Dish Is Worth Trying

Light and refreshing, perfect for warm days or when you want a healthy meal without feeling heavy. The crunchy vegetables add great texture, and the low-calorie dressing keeps it guilt-free. It’s a colorful and vibrant salad that’s easy to prepare and packed with vitamins.

Step 1

Bring a large pot of salted water to a boil. Once 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, then rinse it under cold water to cool it down and stop the cooking. Give it a good drain after rinsing.

Step 2

In a big bowl, combine the cucumbers, green bell peppers, banana peppers, jalapeños, and Colby cheese. Pour in the Italian-style dressing and give everything a good mix. Add the cooled pasta to the bowl and toss everything together until the pasta is nicely coated with the dressing.

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people cooked this recipe

By Ryan Parker

Ryan shares simple recipes made for everyday cooking and easy family meals.

Serving Suggestions

Serve this salad on its own for a light lunch or as a side dish alongside grilled chicken or fish. It also pairs well with a simple green salad or crusty whole-grain bread for a more filling meal.

Keeping It Fresh

Store leftovers in an airtight container in the refrigerator for up to two days. To keep the vegetables crisp, avoid adding dressing until just before serving if you plan to store it longer. Give the salad a gentle toss before eating to redistribute the flavors.