Low-Fat Cucumber Pepper Pasta Salad

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

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.