---------- Recipe via Meal-Master (tm) v8.02
  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
       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
   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
   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.