This is why I just stick to cheeseburgers at barbeques.
Perhaps even worse is the “new school” pasta salad, which emerged in the ’80s. It looks good: It’s made with multicolored tortellini or fusilli in a thin, sweet vinaigrette and then gussied up with colorful canned olives and raw peppers or broccoli—garnishes that are the food equivalent of moussed bangs and shiny pouf skirts that can’t make up for a fundamental lack of charisma.
Notes
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randomsamplele reblogged this from katiebakes and added:
i love the unneeded gravity given to this, the easiest of fridge food.
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fundacija reblogged this from katiebakes
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katiebakes posted this
