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Portable Pasta Salad

Portable Pasta Salad



  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: American Egg Board.


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