Mediterranean Salad

 

Serves 4

• Coarse salt and ground pepper
• 1 cup penne pasta
• 1/4 cup sun-dried tomatoes (not oil-packed), thinly sliced lengthwise
• 2 tablespoons red-wine vinegar
• 2 tablespoons olive oil
• 1 tablespoon Dijon mustard
• 1 head romaine lettuce (1 1/4 pounds), torn into bite-size pieces
• 1 can (15 ounces) cannellini beans, rinsed and drained
• 1 can (14 ounces) artichoke hearts (water-packed), drained and quartered
• 4 ounces feta, crumbled (1 cup)

Directions

1. In a large saucepan of boiling salted water, cook pasta until 1 minute short of al dente. Add sun-dried tomatoes, and cook until tender and pasta is al dente, 1 minute more. Drain pasta and tomatoes, rinse under cold water, and drain again; transfer to a large bowl.
2. Make dressing: In a large bowl, whisk together vinegar, oil, mustard, and 1 tablespoon water; season with salt and pepper.
3. Add pasta and tomatoes, romaine, beans, artichoke hearts, and feta; toss until combined, and serve immediately.