| Ham and Artichoke Heart Pasta Salad
2 1/2 cups of Penne
2 cups of green beans, chopped
1 large Tomato
1 Sweet red pepper
6 Green onions
6 ounces of marinated artichoke hearts
1/2 pound of cooked ham, cut in long pieces
Pepper
2 tablespoons of Parsley, fresh, chopped
DRESSING
1/4 cup of cider vinegar
1 tablespoon of grainy mustard
2 teaspoons of Dijon mustard
1 clove Garlic, minced
1/2 teaspoon of salt
1/2 cup of 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. Serving Size: 6
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