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Prepare the following, keeping them separate: Halve 12 ounces cherry tomatoes and ⅓ cup pitted kalamata olives.
Drain and rinse 1 can cannellini beans, then place in a 3 ½-quart straight-sided skillet or Dutch oven.
Add 1 pound dried orzo, 1 tablespoon olive oil, 2 teaspoons kosher salt, ¼ teaspoon black pepper, and 4 cups water.
Bring to a boil over high heat.
Boil, stirring frequently so that the orzo doesn’t stick, for 4 minutes, then add the cherry tomatoes.
Continue to cook, stirring frequently, until the orzo is al dente and liquid has nearly evaporated, 4 to 6 minutes more.
Stir in the kalamata olives, and sprinkle with ¼ cup crumbled feta cheese.