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Pasta Salad

12 servings
  • 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.) 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 sour cheese, 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 and 2 tablespoons each finely chopped sweet red and green pepper, if desired.