|Dijon mustard||1 Teaspoon|
|Freshly ground pepper||1⁄4 Teaspoon|
|Red wine vinegar||2 Tablespoon|
|Olive oil||1⁄3 Cup (5.33 tbs)|
|Freshly grated parmesan cheese||1⁄4 Cup (4 tbs)|
In a large pot of salted, boiling water, cook the pasta according to package directions.
Drain and rinse under cold water.
Drain again and set aside.
Bring a large pot of salted water to a boil.
Separate the broccoli into small flowerets, discarding the stems.
Add the broccoli to the pot, bring back to a boil, and cook rapidly until soft, 2 to 3 minutes.
Drain and refresh under cold running water.
Drain again and spread out on paper towels to dry.
In a large bowl, stir the mustard, salt, pepper, and vinegar until everything has dissolved.
Slowly add the olive oil, whisking until smooth.
Add the pasta, broccoli, and cheese, but dp not toss.
Cover and refrigerate.
Just before serving, gently toss until the pasta, broccoli, and cheese are coated with the sauce.
Core the tomatoes, cut into wedges, and use to garnish the salad.