1 lb. ziti pasta
1 lb. broccoli
1 tsp. Dijon mustard
1/2 tsp. freshly ground pepper
1/2 tsp. salt
2 tbsp. red wine vinegar
1/3 c. olive oil
1/4 c. freshly grated Parmesan cheese
2-3 med. tomatoes
1/2 can black olives

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 flowerettes, discarding the stems. Add the broccoli to the boiling water and cook rapidly until soft, 2-3 minutes. Drain under cold running water. Drain again and spread out on a paper towel 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 pasta, broccoli, cheese and black olives, but do not toss. Cover and refrigerate for at least 3-4 hours. Just before serving, gently toss until the pasta, broccoli, cheese and olives are coated with the sauce. Top with sliced tomatoes.