Mediterranean Salad with Artichokes, Penne, and Sun-Dried Tomatoes

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

Make dressing: In a large bowl, whisk together vinegar, oil, mustard, and 1 tablespoon water; season with salt and pepper.

Add pasta and tomatoes, romaine, beans, artichoke hearts, and feta; toss until combined, and serve immediately.