Portable Pasta Salad

1 cup (8 ounces) reduced-fat sour cream
1 can (4 ounces) 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
12 hard-cooked eggs*, sliced, divided
1 cup (4 ounces) shredded reduced-fat Monterey Jack cheese, divided

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.

*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.

Makes 12 servings.

Recipe and photograph provided courtesy of the American Egg Board