Mediterranean Salad with Artichokes, Penne, and Sun-Dried Tomatoes
- 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)
- This recipe is vegetarian
- Produce
- 1 head romaine lettuce (1 1/4 pounds)
- Artichoke hearts, water-packed (1 can)
- Cannellini beans (1 can)
- Tomatoes, sun-dried (1/4 cup)
- Condiments
- Dijon mustard (1 tablespoon)
- Red-wine vinegar (2 tablespoons)
- Cooking & Baking
- Olive oil (2 tablespoons)
- Salt and ground pepper, Coarse (1)
- Pasta & Grains
- Penne pasta (1 cup)
- Dairy
- Feta (4 ounces)
Preparation
Read recipe preparation on marthastewart.com
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Published July 21, 2011 (1 year ago).
3 people saved this recipe.
