Grilled Summer Squash Pasta Salad Recipe - Forks Over Knives

Ingredients

• ⅓ cup white balsamic vinegar
• ¼ cup orange juice
• 1 tablespoon Dijon mustard
• 1 tablespoon pure maple syrup
• 1 clove garlic, minced
• Season with sea salt and freshly ground black pepper
• 8 oz. dry whole wheat lasagna, broken, or assorted whole wheat pasta shapes
• 1 medium zucchini, halved
• 1 medium yellow squash, halved
• 4 to 6 baby pattypan squash, halved if large (6 oz.)
• 1 small fennel bulb, halved
• 1 15-oz. can no-salt-added butter beans, rinsed and drained (1½ cups)
• 1½ cups green and/or red seedless grapes, halved
• ⅓ cup Castelvetrano olives, quartered
• ¼ cup slivered fresh basil
• 1 tablespoon chopped fresh fennel fronds