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 water boiling

For the Grilled veggies and fruit:

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

For the dressing:

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

To assemble:

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