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Ingredients:
1 pound Fasolino's Cut Ziti Rigati #33
1 pound broccoli
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
2 tablespoons red wine vinegar
1/3 cup Fasolino's Extra Virgin Olive Oil
1/4 cup parmesan cheese, fresh grated
2 medium tomatoes, garnish
Directions:
In a large pot of boiling salted water, cook the ziti according to package directions. Drain and rinse under cold water. Drain again and set aside.
Bring a large pot of salted water to boiling. Separate the broccoli into small flowerets, discarding the stems. Add the broccoli to the pot, bring back to a boil and cook rapidly for 2 to 3 minutes. Drain and refresh under cold running water. Drain again and spread out on paper towels to dry.
In large bowl, stir the mustard, salt, pepper and vinegar until everything is dissolved. Slowly add the oil, whisking until smooth. Add the pasta, broccoli, and cheese, but do not toss. Cover and refrigerate.
Just before serving, gently toss until all the ingredients are coated with the sauce. Core the tomatoes, cut into wedges and use to garnish the salad.
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