Ham and artichoke heart pasta salad
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | cup | Penne |
| 2 | cups | Green beans; chopped |
| 1 | large | Tomato |
| 1 | Sweet red pepper | |
| 6 | Green onions | |
| ¼ | cup | Cider vinegar |
| 1 | tablespoon | Grainy mustard |
| 2 | teaspoons | Dijon mustard |
| 6 | ounces | Marinated artichoke hearts |
| ½ | pounds | Cooked ham; in long pieces |
| Pepper | ||
| 2 | tablespoons | Parsley; fresh,chopped |
| 1 | clove | Garlic; minced |
| ½ | teaspoon | Salt |
| ½ | cup | Olive oil |
Directions
DRESSING
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.