Fresh and Easy

My picture sure looks like it was pre-toss.

This is the ultimate feel-like-summer salad. So clean and sparkling! Every bite is a delight.
(Also adapted from the Food Network)

2 cups vegetable or chicken broth
2 cups water
1/2 pound whole wheat orzo
1/2 pound calamari, whole bodies and tentacles
1/2 pound shrimp, peeled and deveined
2 zucchini, sliced lengthwise, about 1-inch wide
1 Japanese eggplant, prepared same as zucchini
2 tomatoes (on vine or Roma)
1 (15-ounce) can garbonzo or cannellini beans, drained, rinsed, slightly dried
3 cups arugula
3/4 cups chopped basil leaves
1/4 cup chopped fresh Italian parsley
2 lemons, juiced
2/3 cup extra-virgin olive oil
kosher salt
freshly cracked black pepper

In a large pot, bring broth and water to a boil over high heat. Add pasta and cook til tender but still slightly firm to the bite, 8-10 minutes. Drain and place in large bowl. Set aside. Heat grill pan over medium high heat. Drizzle fish and vegetables with olive oil and season with salt and pepper. Grill shrimp and calamari until just cooked thru- about 1-2 minutes each side. Grill eggplant and zucchini until tender, about 4 minutes each side. Finally, grill the tomatoes until grill marks appear, about 2 minutes. Add orzo, beans, arugula, basil, and parsley to the bowl. Cut calamari bodies into 1-inch rings. Cut the vegetables into roughly 1-inch cubes. Add the veggies and fish into the bowl with the lemon juice, olive oil, salt and pepper. Toss gently.