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PORTABLE PASTA SALAD
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9
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4
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1
cup (8 oz.) reduced−fat sour cream
can (4 oz.) diced green chilies
teaspoon ground cumin
lasagna noodles, cooked and drained
can (12 oz.) Mexican−style whole kernel corn, drained*
cups shredded lettuce
jar (16 oz.) salsa, divided
2 hard−cooked eggs**, sliced, divided
cup (4 oz.) shredded reduced−fat Monterey Jack cheese,
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divided
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.
*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.
PORTABLE PASTA SALAD
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