Print Recipe

Portable Pasta Salad

Portable Pasta Salad


  • 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

As an Amazon Associate, I earn from qualifying purchases at no additional cost to you. Thank you for supporting Recipe Goldmine.


  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.