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Portable Pasta Salad

Portable Pasta Salad

Ingredients

  • 1 cup (8 ounces) reduced-fat sour cream
  • 1 can (4 ounces) diced green chiles
  • 1 teaspoon ground cumin
  • 9 lasagna noodles, cooked and drained
  • 1 (12 ounce) can Mexican-style whole kernel corn, drained*
  • 4 cups shredded lettuce
  • 1 (16 ounce) jar salsa, divided
  • 12 hard-cooked eggs*, sliced, divided
  • 1 cup (4 ounces) shredded reduced-fat Monterey Jack cheese, divided

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Instructions

  1. In small bowl, stir together sour cream, chiles and cumin until well blended.
  2. Place 3 of the noodles across bottom of 13 x 9 x 2-inch baking dish.
  3. Over noodles, evenly layer 1/2 cup of the corn and 1 1/3 cups of the lettuce.
  4. Dollop with 3/4 cup of the salsa.
  5. Evenly layer with slices from 5 of the eggs and sprinkle with 1/3 cup of the cheese.
  6. Repeat layers substituting sour cream mixture for salsa.
  7. Repeat layers again with remaining ingredients using 3/4 cup of the salsa and remaining 2 eggs.
  8. Dollop with 1/4 cup salsa.
  9. Cover and chill to blend flavors.
  10. To serve, cut into squares. Serve a portion of all layers.

Makes 12 servings.

* 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.

Recipe and photo credit (used with permission): American Egg Board.