Grilled Summer Squash Pasta Salad

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. Cook pasta according to package directions; drain. Rinse under cold water; drain well. Transfer to a large bowl. 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. Add the next five ingredients (through fennel fronds) to pasta mixture. Drizzle with White Balsamic Vinaigrette. Toss to combine. Prep-time: 30 MINUTES / Ready In: 1 HOUR Makes 10 taquitos Serving size: 2 taquitos