2 1/2 cup Penne
2 cup Green beans, chopped
1 large Tomato
1 Sweet red pepper
6 Green onions
6 oz Marinated artichoke hearts
1/2 lb Cooked ham, in long pieces
Pepper
2 tbsp Parsley, fresh,chopped
DRESSING
1/4 cup Cider vinegar
1 tbsp Grainy mustard
2 tsp Dijon mustard
1 cl Garlic, minced
1/2 tsp Salt
1/2 cup Olive oil
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In large pot of boiling salted water, cook penne for 7 minutes. Add green beans; cook for 3 minutes or until tender-crisp and pasta is tender but firm. Drain and rinse under cold water; drain again and place in large bowl. Meanwhile, coarsely chop tomato. Seed and halve red pepper crosswise; cut into thin strips. Slice green onions. Drain artichoke hearts, reserving 1 tbsp marinade; cut hearts in half. Add tomato, red pepper, green onions, artichoke hearts and ham to pasta mixture. Dressing: In small bowl, whisk together vinegar, grainy and Dijon mustards, garlic and salt; gradually whisk in oil. Whisk in reserved marinade. Toss gently with pasta mixture. Season with pepper to taste. Garnish with parsley.
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