Recipe Details

Summary

Name: Portable Pasta Salad

Category: Eggs

· 1 cup (8 oz.) reduced−fat sour cream

· 1 can (4 oz.) diced green chilies

· 1 teaspoon ground cumin

· 9 lasagna noodles, cooked and drained

· 1 can (12 oz.) Mexican−style whole kernel corn, drained*

· 4 cups shredded lettuce

· 1 jar (16 oz.) salsa, divided

· 12 hard−cooked eggs**, sliced, divided

· 1 cup (4 oz.) shredded reduced−fat Monterey Jack cheese,

divided

In small bowl, stir together sour cream, chilies and cumin until well

blended. Place 3 of the noodles across bottom of 13 x 9 x 2−inch baking

dish. Over noodles, evenly layer 1/2 cup of the corn and 1 1/3 cups of

the lettuce. Dollop with 3/4 cup of the salsa. Evenly layer with slices

from 5 of the eggs and sprinkle with 1/3 cup of the cheese. Repeat

layers substituting sour cream mixture for salsa. Repeat layers again

with remaining ingredients using 3/4 cup of the salsa and remaining 2

eggs. Dollop with 1/4 cup salsa. Cover and chill to blend flavors. To

serve, cut into squares. Serve a portion of all layers.

*Substitute 1 1/2 cups cooked and drained fresh corn kernels (about 3

medium ears) and 2 tablespoons each finely chopped sweet red and

green pepper, if desired.

PORTABLE PASTA SALAD 75