In large pot of boiling salted water, cook penne for 7 minutes. Add green beans; cook for 3 minutes or until tender-crisp and pasta is tender but firm. Drain and rinse under cold water; drain again and place in large bowl. Meanwhile, coarsely chop tomato. Seed and halve red pepper crosswise; cut into thin strips. Slice green onions. Drain artichoke hearts, reserving 1 tbsp marinade; cut hearts in half. Add tomato, red pepper, green onions, artichoke hearts and ham to pasta mixture. Dressing: In small bowl, whisk together vinegar, grainy and Dijon mustards, garlic and salt; gradually whisk in oil. Whisk in reserved marinade. Toss gently with pasta mixture. Season with pepper to taste. Garnish with parsley.
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|Serving Size: 1 Serving (301g)|
|Recipe Makes: 6|
|Calories from Fat: 83 (28%)|
|Amt Per Serving||% DV|
|Total Fat 9.3g||12 %|
|Saturated Fat 1.9g||9 %|
|Monounsaturated Fat 5.1g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 55.7mg||17 %|
|Sodium 481.6mg||17 %|
|Potassium 706.3mg||19 %|
|Total Carbohydrate 38.7g||11 %|
|Dietary Fiber 5.4g||21 %|
|Sugars, other 33.3g|
|Protein 17.1g||24 %|
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Calories per serving: 300
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