| 1 | In a large pot of boiling salted water, cook the ziti according to package directions. |
| 2 | Drain and rinse under cold water. |
| 3 | Drain again and set aside. |
| 4 | Bring a large pot of slated water to boiling. |
| 5 | Separate the broccoli into small flowerets, discarding the stems. |
| 6 | Add the broccoli to the pot, bring back to a boil and cook rapidly for 2-3 minutes. |
| 7 | Drain and refresh under cold running water. |
| 8 | Drain again and spread out on paper towles to dry. |
| 9 | In large bowl, stir the mustard, salt, pepper and vinegar until everything is dissolved. |
| 10 | Slowly add the oil, whisking until smooth. |
| 11 | Add the pasta, broccoli, and cheese, but do not toss. |
| 12 | Cover and refrigerate. |
| 13 | Just before serving, gently toss until the all are coated with the sauce. |
| 14 | Core the tomatoes; cut into wedges and use to garnish the salad |
