Portable Pasta Salad
This tasty, Southwestern-style layered lasagna noodle and hard-boiled egg salad is terrific for taking along to potluck suppers and picnics.
1 cup sour cream
1 (4-ounce) can 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 use
12 hard-boiled eggs**, sliced - divided use
1 cup shredded reduced-fat Monterey Jack cheese - divided use
- In small bowl, stir together sour cream, chiles 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), if desired.
**Substitute 2 tablespoons each finely chopped sweet red and green pepper, if desired.
Recipe and photograph provided courtesy of the American Egg Board.