As much as I haven't been impressed with Erik and felt he should go, I can't believe that someone made a bad pasta salad. Unless they got no herbs at all, that's pretty hard.

ETA: Hah! Pasta salad x-post!

::high-fives megan::

Even *I* can make a decent pasta salad.

Whereas Zoe's pasta salad was an unqualified disaster, and if anything, any flavor in it should have sunk in the longer it had to *marinate* before serving. I didn't get that at all.

yes, the only issue with pasta salad is that it can get soggy. That's why you dress it lightly ahead of time so it won't stick together, then bring the rest of the dressing and dress the salad right before you serve it. Again, BASIC.

Even *I* can make a decent pasta salad.

Really, you don't need much more than a bottle of decent Italian (or similar) dressing, some pasta and a mix of veggies that will hold up to a dressing over time. A few more things if you're going to do a creamy salad (and not use a creamy dressing).

I'm not a big fan of most pasta salads (they usually rely too much on olives and olive oil, and I'm not fond of that flavor by itself), but I had some recently made by a coworker at the B&N I work at, and it was the best pasta salad I've ever had. I tried to get the recipe from her, but it's proprietary (she's trying to get a catering service running).

a bottle of decent Italian (or similar) dressing

::shudders::

Really, you don't need much more than a bottle of decent Italian (or similar) dressing, some pasta and a mix of veggies that will hold up to a dressing over time. A few more things if you're going to do a creamy salad (and not use a creamy dressing).

I guess but I'm sure they could have found the ingredients for a truly awesome vinaigrette. SO easy to make.

ETA or what Megan said

My brother makes a great (and original) pasta salad with cannelli beans, red onions, sundried tomatoes and a balsamic vinaigrette. Something like that would have been perfect.

Top Chef: Yeah, it's not hard to upscale a pasta salad. There are lots of ways that could have been made better, just with spices we already know they have in the pantry.

I could believe people would have that much in the way of groceries. I have a pretty big pantry and it's just the two of us. I just live so far out that it's easier for me to buy large quantities and have them in storage. I probably had about that many lemons recently, because my neighbor's friend offloaded some of their (fabulous!) fresh citrus and we got the benefit of it.

I hope someone calls them on their attitude, because if they're pissy the whole season about being in Chicago, I am going to be seriously miffed.

I just live so far out that it's easier for me to buy large quantities and have them in storage.

I guess that was part of my disbelief. You have a (I assume at least weekly) farmer's market and you stock up on that much?