Ham & Artichoke Heart Pasta Salad

This pasta salad packs a lot of flavor into every forkful. Penne gets cooked with green beans right in the same pot, then tossed cold with marinated artichoke hearts, strips of cooked ham, fresh tomato, red pepper, and green onions. The double-mustard vinaigrette brings it all together with a sharp, tangy kick.

The dressing uses both grainy and Dijon mustard, which gives you texture and heat in the same bite. A tablespoon of the artichoke marinade goes into the dressing too, adding an herby, garlicky depth you won’t get from oil alone.

Rinse the pasta and green beans under cold water immediately after draining. This stops the cooking and washes off excess starch so the salad stays light and the penne doesn’t clump together.

Pro Tips

• Cook the green beans with the pasta for just the last 3 minutes. Any longer and they go limp and lose their snap.
• Whisk the oil into the vinegar mixture gradually to create a stable emulsion that clings to the pasta.
• Toss gently. Aggressive mixing breaks the artichoke hearts and smashes the tomato.
• Make this a few hours ahead. The flavors improve as the dressing soaks into the pasta.

Variations

• Use smoked turkey instead of ham for a lighter protein.
• Add cubed mozzarella or crumbled feta for a cheesy element.
• Swap penne for rotini or farfalle, both hold dressing well in their curves and ridges.