FBD

PORTABLE PASTA SALAD

ItalianVegetarianEasy30 minBy Northstar

Ingredients

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

Instructions

  1. 1

    In small bowl, stir together sour cream, chilies and cumin until well blended

  2. 2

    Place 3 of the noodles across bottom of 13 x 9 x 2−inch baking dish

  3. 3

    Over noodles, evenly layer 1/2 cup of the corn and 1 1/3 cups of the lettuce

  4. 4

    Dollop with 3/4 cup of the salsa

  5. 5

    Evenly layer with slices from 5 of the eggs and sprinkle with 1/3 cup of the cheese

  6. 6

    Repeat layers substituting sour cream mixture for salsa

  7. 7

    Repeat layers again with remaining ingredients using 3/4 cup of the salsa and remaining 2 eggs

  8. 8

    Dollop with 1/4 cup salsa

  9. 9

    Cover and chill to blend flavors

  10. 10

    To serve, cut into squares

Tags

saladitalianthe-versatile-egg