Ham & Artichoke Heart Pasta Salad
Yield
6 servingsPrep
25 minCook
10 minReady
35 minTrans-fat Free, Good source of fiber, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | cups |
pasta, penne
|
*
|
| 2 | cups |
green beans
chopped |
|
| 1 | large |
tomatoes
|
|
| 1 | each |
sweet red bell peppers
|
|
| 6 | each |
scallions, spring or green onions
|
|
| 6 | ounces |
artichoke hearts
marinated |
|
| ½ | pound |
ham
cooked, cut into long pieces |
|
| 1 | x |
black pepper
|
*
|
| 2 | tablespoons |
parsley leaves
freshly chopped |
|
| Dressing | |||
| ¼ | cup |
apple cider vinegar
|
|
| 1 | tablespoon |
prepared mustard
grainy |
|
| 2 | teaspoons |
dijon mustard
|
|
| 1 | clove |
garlic
minced |
|
| ½ | teaspoon |
salt
|
|
| ½ | cup |
olive oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 591 | ml |
pasta, penne
|
*
|
| 473 | ml |
green beans
chopped |
|
| 1 | large |
tomatoes
|
|
| 1 | each |
sweet red bell peppers
|
|
| 6 | each |
scallions, spring or green onions
|
|
| 173.4 | ml/g |
artichoke hearts
marinated |
|
| 226.8 | g |
ham
cooked, cut into long pieces |
|
| 1 | x |
black pepper
|
*
|
| 3E+1 | ml |
parsley leaves
freshly chopped |
|
| Dressing | |||
| 59 | ml |
apple cider vinegar
|
|
| 15 | ml |
prepared mustard
grainy |
|
| 1E+1 | ml |
dijon mustard
|
|
| 1 | clove |
garlic
minced |
|
| 2.5 | ml |
salt
|
|
| 118 | ml |
olive oil
|
|
Directions
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 tablespoon of 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.
