8oz/225g pasta bows 4 medium tomatoes 14oz/400g can artichoke hearts 4oz/100g Parma ham 8 green olives For the dressing: 2 tsp. Dijon mustard 1 tsp. sun-dried tomato paste 1 Tbs. white wine vinegar 4 Tbs. olive oil salt and ground black pepper 1 Tbs. freshly chopped parsley
Instructions
1) Cook pasta in boiling salted water until just tender. Drain well, then rinse in cold water. Reserve.
2) Peel, de-seed and quarter tomatoes, drain and quarter artichoke hearts and cut ham into strips. Pile into a bowl with pasta bows and olives.
3) Next make the dressing. Place mustard and tomato paste in a bowl and whisk together with white wine vinegar. Gradually whisk in oil, then season with salt and freshly ground black pepper. Sprinkle in parsley. Pour over salad and toss well. Transfer to a serving dish.
