| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Grains | Pork, Pasta, Vegetables, Salads | 6 | Servings | |
INGREDIENTS
| 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 |
| 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 |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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