Mediterranean Salad With Artichokes, Penne, and Sun-Dried Tomato

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

1. In a large saucepan of boiling salted water, cook pasta until 1 minute short of al dente.
2. Add sun-dried tomatoes, and cook until tender and pasta is al dente, 1 minute more.
3. Drain pasta and tomatoes, rinse under cold water, and drain again; transfer to a large bowl.
4. Make dressing: In a large bowl, whisk together vinegar, oil, mustard, and 1 tablespoon water; season with salt and pepper.
5. Add pasta and tomatoes, romaine, beans, artichoke hearts, and feta; toss until combined, and serve immediately.

salt, penne pasta, tomato, red wine vinegar, olive oil, mustard, romaine lettuce, beans, hearts, feta

Taken from www.food.com/recipe/mediterranean-salad-with-artichokes-penne-and-sun-dried-tomato-278534 (may not work)