Summer Pasta Salad Platter With Sweet Tea Dressing

For the pasta:

• 1 box farfalle pasta (your favorite type—I used mini bow ties)
• 1 tablespoon salt
• 2 l boiling water

For the Grilled veggies and fruit:

• 1 bunch asparagus —2lbs
• 1 box cocktail tomatoes —2lbs
• 1 lbs fresh pitted apricots and peaches
• 8 ounces mushrooms
• 1 pinch of salt
• 2 tablespoons olive oil , divided

For the dressing:

• 1 clove garlic
• 1 tablespoon Dijon mustard
• 1/4 cup fresh basil leaves
• 1/4 cup fresh mint leaves
• 2 tablespoons fresh thyme leaves
• 1/8 teaspoon salt
• 1/3 cup Gold Peak Sweet Tea ( any flavor—I used diet)
• 1/3 cup olive oil

To assemble:

• Mixed olives
• mixed nuts
• bocconcini cheese ( feta, goat or any other cheese)
• fresh spinach or kale