Categories: Pork, Pasta, Vegetables, Salads 
      Yield: 6 servings 
  
  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.