Cheesy Bow Ties with Broccoli and Mozzarella Skewers

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Kosher salt

12 ounces bow tie pasta

1 small head broccoli, cut into florets

1 tablespoon extra-virgin olive oil, plus more for drizzling

3 tablespoons grated parmesan cheese

1 clove garlic, grated

2 tablespoons unsalted butter

3 tablespoons all-purpose flour

1/2 teaspoon dijon or yellow mustard

1 1/2 cups milk

1 1/2 cups shredded cheddar cheese (6 ounces)

Freshly ground pepper

8 mini mozzarella balls (bocconcini), halved

12 cherry tomatoes, halved