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

———————————-DRESSING———————————- 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

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.