So it’s been a while, but welcome back to Meatless Monday! It all started with this recipe from the January 2008 issue of Martha Stewart Food.

Half package of penne pasta into boiling water

Artichoke hearts. I love them, but find them very briny. I always rinse then and chop them up. But both steps are optional.

And then I add a can of white beans to the collander. Drain and rinse them too.

When the pasta is halfway cooked, add 1/4 cup of chopped sundried tomatoes to the pasta water. This softens them and plumps them back up.

Now onto the dressing. Start with EVOO.

Add some mustard. I bought this locally made stuff last week. So good.

Wasn’t vinegar-y enough, so I added some more of this. Salt and pepper and the dressing was done!

Rinse and tear up a head of lettuce. I’m not sure exactly what this was. Similar to romaine but not as stalky.

Put the beans and artichokes in a heat-safe bowl.

Drain the pasta and add to the bean mixture.

Add the dressing – as much as you think it needs. I didn’t use all of this.

Add a little goat cheese and tah-dah!

Such a yummy pasta salad! You can eat it warm or cold. Enjoy!