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Preparation:
1. Cook the penne for 7 minutes in a large pot of boiling water with salt.
2. Add the green beans and cook until tender-crisp, which takes about 3 minutes.
3. In large pot of boiling salted water, cook penne for 7 minutes.
4. Add green beans; cook for 3 minutes or until tender-crisp and pasta is tender but firm.
5. Drain and rinse under cold water; drain again and place in large bowl.
6. Meanwhile, coarsely chop tomato.
7. Seed and halve red pepper crosswise; cut into thin strips.
8. Slice green onions.
9. Drain artichoke hearts, reserving 1 tablespoon of marinade; cut hearts in half.
10. Add tomato, red pepper, green onions, artichoke hearts and ham to pasta mixture.
Dressing:
1. In small bowl, whisk together vinegar, grainy and dijon mustards, garlic and salt; gradually whisk in oil.
2. Whisk in reserved marinade.
3. Toss gently with pasta mixture.
4. Season with pepper to taste.
5. Garnish with parsley.
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