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...

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