Ham & Artichoke Heart Pasta Salad

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.