Title: Ham and Artichoke Heart Pasta Salad
Categories: Pork Pasta Vegetable Salad
Yield: 6 Servings
| 2 1/2 | c | Penne |
| 2 | c | Green beans; chopped |
| 1 | lg | Tomato |
| 1 | | Sweet red pepper |
| 6 | | Green onions |
| 6 | oz | Marinated artichoke hearts |
| 1/2 | lb | Cooked ham; in long pieces |
| | | Pepper |
| 2 | tb | Parsley; fresh,chopped |
| DRESSING |
| 1/4 | c | Cider vinegar |
| 1 | tb | Grainy mustard |
| 2 | ts | Dijon mustard |
| 1 | cl | Garlic; minced |
| 1/2 | ts | Salt |
| 1/2 | c | Olive oil |
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.