Mediterranean Salad with Artichokes, Penne, and Sun-Dried Tomatoes

Ingredients

  • 4 ounces feta, crumbled (1 cup)
  • 1 can (14 ounces) artichoke hearts (water-packed), drained and quartered
  • 1 can (15 ounces) cannellini beans, rinsed and drained
  • 1 head romaine lettuce (1 ¼ pounds), torn into bite-size pieces
  • 1 tablespoon Dijon mustard
  • 2 tablespoons olive oil
  • 2 tablespoons red-wine vinegar
  • + 3 more ingredients
    • ¼ cup sun-dried tomatoes (not oil-packed), thinly sliced lengthwise
    • 1 cup penne pasta
    • Coarse salt and ground pepper

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 lar...

View full recipe at SpringPad

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