What is more versatile than pasta salad? I mean seriously…

It’s the perfect side dish for any occasion. Pasta lends itself to so many different flavors, that it’s easy to customize to whatever flavor profile you might need.

This is especially true when you find a great pasta company with lots of pastabilities (see what I did there?).

Pastabilities has pastas shaped and colored (naturally) for all occasions. And on this occasion I was feeling especially patriotic. So flags and stars it is.

I also wanted something a little citrusy, a little creamy, and packed with an herby punch.

So chicken veronique it was.

I took the flavors from the sauce and turned them into a great creamy dressing full of fresh tarragon and tangerine marmalade. Poured over pasta, chicken, grapes, celery and onions, this is a great pasta to serve at a bbq or bring to a picnic potluck.

Ingredients:

2 oz apple cider vinegar

2 oz avocado oil

3 Tbsp tangerine marmalade

4 Tbsp avocaod mayo

2 Tbsp tarragon leaves

1 1/2 tsp dijon mustard

6 cups of cooked (according to directions) pastabilities american pride pasta

1 cup halved purple grapes

2 cups chopped cooked chicken breast

1 cup diced celery

1 cup minced red onion

4 oz marcona almonds

Directions:

In a 2 cup mason or similar glass jar, combine vinegar, oil, mayo, marmalade, tarragon and dijon using an immersion blender.

In a large bowl add pasta, grapes, celery, chicken, onion, and almonds. Pour dressing over everything, and toss to combine.

Refrigerate for several hours to marinade flavors in the dressing.