Low-Fat Cucumber Pepper Pasta Salad

Erecka 0

"Cucumbers meet pasta with a punch! Just remember you literally can't mess this up. Good luck!"
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30 m servings 377 cals
Serving size has been adjusted!

Original recipe yields 10 servings



  • Calories:
  • 377 kcal
  • 19%
  • Fat:
  • 15.7 g
  • 24%
  • Carbs:
  • 42.1g
  • 14%
  • Protein:
  • 18 g
  • 36%
  • Cholesterol:
  • 43 mg
  • 14%
  • Sodium:
  • 282 mg
  • 11%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.



I had banana peppers, bell peppers and cucumbers in my garden this year so I used them in this pasta salad. It came out great. I only used one bottle of salad dressing, that seemed to be enough.