I often use orzo to make light dishes with fresh vegetables, since it doesn't hold sauces as well as larger pasta shapes. Here's one of my favorite dishes using orzo.
1 quart water
1 t Kosher salt
1 c orzo
1 T olive oil
1/2 bell pepper, thinly sliced
1/4 onion, thinly sliced
2 Italian sausage links, cooked and cut into bite-size pieces
1 cup of your favorite spaghetti sauce (I like to use my homemade marinara)
Fill a medium saucepan with water, leaving about 1 inch at the top. Add the salt, and bring the water to a full boil. Add the pasta. Stir and bring back to a boil for 8-10 minutes.
While the pasta is cooking, heat olive oil in a skillet over medium heat. Add the peppers, onions, and sausage. Saute until the veggies are tender and the sausage is warmed through (or fully-cooked if the sausage was not cooked before).
When the pasta is cooked through, drain well (I like to use a mesh strainer for orzo so I don't sacrifice any to the plumbing gods). Return to the saucepan and add the sauce.
Stir in the veggie mixture and serve.
This recipe, sans meat, is also a favorite of The Munchkin's. She decided to forego the spoon altogether tonight and dive in with both hands!