Preheat oven to 400°F (200°C). On a baking sheet, toss the halved cherry tomatoes with 1 tablespoon of olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Roast for 10-12 minutes, or until the tomatoes are softened and slightly burst.

While the tomatoes are roasting, bring the 3 cups of vegetable or chicken broth to a boil in a large pot. Add the orzo pasta, reduce the heat to medium-low, and simmer, stirring occasionally, for 8-10 minutes or until the orzo is al dente and most of the liquid has been absorbed.

In a small mixing bowl, whisk together the remaining 1 tablespoon of olive oil, minced garlic, lemon zest, and lemon juice.

Once the orzo is cooked, remove it from the heat. Stir in the roasted cherry tomatoes, chopped fresh parsley, and chopped fresh dill. Pour in the lemon-garlic dressing and toss gently to combine all ingredients.

Season the orzo side dish with additional salt and pepper to taste. If desired, garnish with crumbled feta cheese before serving. Serve warm or at room temperature.