Combine zucchini, tomatoes, olive oil, oregano, salt and pepper in a bowl and mix to coat evenly. Heat an outdoor grill or indoor griddle to medium-high heat. Transfer tomatoes to a piece of foil before placing on the grill - place zucchini slices directly on grill. Cook until tomatoes begin to burst and zucchini has grill marks on both sides (approx. 8 minutes). Remove from the grill and set aside to cool.

While the veggies are cooling, bring a pot of water to a boil and add orzo. Cook according to package instructions. Drain and rinse with cold water. Set aside until ready to use.

To prepare the dressing, add all of the ingredients to a small bowl and stir to combine. Set aside until ready to use.

To assemble, combine cooked veggies, orzo, artichoke hearts and arugula in a large bowl. Add dressing until desired consistency is reached and toss to combine.*