In a large saucepan of boiling water (add a drizzle of olive oil to keep pasta from sticking), 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, cilantro, garlic powder and 1 tbsp. water; season with salt and pepper.
Add beans, artichoke hearts, and salmon to pasta and tomatoes. Add dressing. Tear romaine lettuce into separate bowls and top with pasta mixture. Sprinkle with feta cheese; serve immediately.
NOTE: Great served with a loaf of sourdough bread and some iced tea.