Step 1

For White Balsamic Vinaigrette, in a small bowl whisk together white balsamic vinegar, orange juice, Dijon mustard, maple syrup, and garlic. Season with sea salt and freshly ground black pepper. Set aside.

Step 2

Cook pasta according to package directions; drain. Rinse under cold water; drain well. Transfer to a large bowl.

Step 3

Grill zucchini, yellow squash, pattypan squash, and fennel bulb, covered, over medium 8 to 10 minutes or until tender and browned in places, turning occasionally. Let squash cool slightly and coarsely chop. Core and thinly slice fennel bulb. Add to pasta.

Step 4

Add the next five ingredients (through fennel fronds) to pasta mixture. Drizzle with White Balsamic Vinaigrette. Toss to combine.