I have made this with parmesan and with feta, both are very good, but I think the feta wins overall in our house. When using feta, I sprinkle it on right before serving, then with leftover I add it to the orzo after it cools. I drain my sundried tomatoes (doubling the amount called for) and cut them into 1/2 inch strips, chiffonade the basil and add kalamata olives. We personally like the texture and distinct tastes better. This is a great dish as you can serve warm with dinner as a side dish, and have a great cold salad for lunch the next day.
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I have made this with parmesan and with feta, both are very good, but I think the feta wins...