Mediterranean Salad with Artichokes, Penne, and Sun Dried Tomatoes

Coarse salt and ground pepper
2 cups penne pasta
¼ cup sun dried tomatoes (not oil-packed), thinly sliced lengthwise
2 tbsp red wine vinegar
2 tbsp olive oil
1 tbsp Dijon mustard
1 head romaine lettuce, torn into bite-sized pieces
1 can (15 oz) cannelloni beans, rinsed and drained
1 can (14 oz) artichoke hearts (water packed), drained and quartered
4 oz. feta cheese, crumbled (1 cup)

In a large saucepan of boiling salted water, cook pasta until 1 minute short of al dente. Add sun dried tomatoes and cook until tomatoes and pasta is tender, about 1 minute more. Drain pasta and tomatoes. Rinse under cold water and drain again. Transfer to a large bowl.

In a large bowl, whisk together vinegar, oil, and mustard. Season with salt and pepper.

Combine pasta, tomatoes, beans, and artichokes. Add dressing and toss. Divide lettuce between 4 plates. Top with pasta mixture. Sprinkle feta over the top.