Bring small saucepan of salted water to a boil for pasta. In medium bowl, stir together grape tomatoes, roasted tomatoes, vinegar, 2 tbsp olive oil, ¼ tsp salt, and a pinch of pepper. Set aside.

Add orzo to boiling water, stir, and cook until al dente, 10 to 12 minutes. Drain orzo and stir into marinated tomatoes. Add cannellini beans and season to taste with salt and pepper.

Divide caprese orzo salad between bowls. Top with basil and serve with romesco.