Ingredients
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)
Preparation
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.
Make dressing: In a large bowl, whisk together vinegar, oil, mustard, and 1 tablespoon water; season with salt and pepper.
Add pasta and tomatoes, romaine, beans, artichoke hearts, and feta; toss until combined, and serve immediately.
