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.