This tasty, south-of-the-border
layered lasagna noodle and hard-cooked egg salad is a terrific
salad for taking to potluck suppers and picnics.
Portable
Pasta Salad
- 1 cup sour cream
1 (4-ounce) can diced green chilies
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 use
12 hard-cooked eggs**, sliced - divided use
1 cup shredded reduced-fat Monterey Jack cheese - divided use
- 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.
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 photograph provided
courtesy of the American Egg Board.
