Preheat the oven to 400°F (200°C). Toss grape tomatoes with olive oil, salt, and pepper. Roast for 15-20 minutes.
In a pot, bring 3 cups of vegetable or chicken stock to a boil. Add 1.5 cups orzo and cook for 8-10 minutes. Drain any excess liquid.
Transfer the orzo to a large bowl. Add roasted tomatoes, ¼ cup sun-dried tomatoes, ¼ cup kalamata olives, and 2 tbsp capers.
Drizzle 3 tbsp olive oil and 3 tbsp lemon juice over the mixture. Add 1 tsp each of chopped oregano, thyme, rosemary, and parsley. Season with salt, pepper, and ½ tsp smoked paprika (if using). Toss well.
Gently fold in 5 oz feta cheese, diced or crumbled.
Serve immediately or chill for later.
