In a large pot, bring the chicken broth
to a boil over high heat. Add the pasta
and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain
pasta and place in a large bowl.
Meanwhile, place a grill pan
over medium-high heat or preheat a gas or charcoal grill.
, zucchini, eggplant, and tomatoes with olive oil and season with salt and pepper. Grill the calamari and shrimp
, just until cooked through, about 1 to 2 minutes a side. Grill the zucchini and eggplant until tender, about 4 minutes a side. Grill the tomatoes just until grill marks appear, about 2 minutes.
Add the orzo, cannellini beans
, arugula, basil
, and parsley to the bowl. Cut the calamari bodies into 1-inch rings. Cut the zucchini, eggplant
, and tomatoes into roughly about 1-inch cubes. Add the vegetables and calamari
to the bowl with the lemon juice
, extra-virgin olive oil, salt and pepper. Toss to combine. Finally, add the shrimp on top of the salad. Gently spoon the salad into a serving bowl and serve.