Portable pasta salad
Portable pasta salad recipe in the egg category
Recipe ingredients:
- 1 cup, 8 ounces, reduced fat sour cream
- 1 can, 4 ounces, diced green chilies
- 1 teaspoon ground cumin
- 9 lasagna noodles, cooked and drained
- 1 can, 12 ounces, Mexican style whole kernel corn, drained
- 4 cups shredded lettuce
- 1 jar, 16 ounces, salsa, divided
- 12 hard cooked eggs, sliced, divided
- 1 cup, 4 ounces, shredded reduced fat Monterey Jack cheese, divided
Recipe method:
- 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.
Tags: portable, pasta, salad, recipe, egg, recipes, cooking