This is my go to lunch. A box of pasta and I am good for the week! Mediterranean Salad with Penne, Artichokes and Sun-dried Tomatoes from Everyday Food #49, Page 101. This is also great to take to a picnic or pot-luck or to put grilled chicken on for dinner. I usually double the dressing.
coarse salt and ground pepper
1 cup penne pasta
1/4 cup sun-dried tomatoes (not oil packed), thinly sliced lengthwise
2 Tbsp. red wine vinegar
2 Tbsp. olive oil
1 Tbsp. Dijon mustart
1 head Romaine lettuce torn into bite size pieces
1 can (15 oz) cannellini beans, rinsed and drained
1 can (14 oz) artichoke hearts, (water-packed), drained and quartered
4 oz feta cheese, crumbled
1. In a large pan of 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, drain again. Transfer to a large bowl.
2. Make dressing. In a large bowl, whisk together the red wine vinegar, olive oil, Dijon mustard and 1 Tbsp. water. Season with salt and pepper.
3. Add pasta and tomatoes, romaine, beans, artichoke hearts and feta. Toss until combined and serve immediately.