| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Grains |
|
Pasta, Pork, Salads, Vegetables |
6 |
Servings |
INGREDIENTS
| 2 1/2 |
c |
Penne |
| 2 |
c |
Green beans, chopped |
| 1 |
|
Tomato |
| 1 |
|
Sweet red pepper |
| 6 |
|
Green onions |
| 6 |
oz |
Marinated artichoke hearts |
| 1/2 |
lb |
Cooked ham, in long pieces |
|
|
Pepper |
| 2 |
T |
Parsley, freshchopped |
| 1/4 |
c |
Cider vinegar |
| 1 |
T |
Grainy mustard |
| 2 |
t |
Dijon mustard |
| 1 |
|
Garlic, minced |
| 1/2 |
t |
Salt |
| 1/2 |
c |
Olive oil |
INSTRUCTIONS
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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