Ingredients
1/2 cup lightly steamed broccoli; tops only
1/2 cup halved sweet cherry tomatoes
1/4 cup sliced black olives
1/4 cup sliced red or orange bell peppers
2 tablespoons Dijon mustard
2 tablespoons apple cider vinegar
1 teaspoon Red Gold Sea Salt
1/2 cup extra virgin olive oil
4 cups cooked corkscrew pasta
1/4 cup finely grated Parmigiano-Reggiano cheese

Directions
1. Whisk olive oil, vinegar and mustard together.
2. Lightly toss; pasta broccoli, cherry tomato, black olives, bell peppers together.
3. Drizzle with olive oil mixture.
4. Sprinkle with Reggiano, toss lightly,
5. sprinkle with Red Gold Sea Salt.