| 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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