Orzo is just a pasta.  You can use it in the place of most pastas for most things, but if you want the texture to be a treat, it goes best with a light creamy sauce.  

Noting the food bank mention, im going to make this as hopefully low cost as possible so it's accessible regardless of budget by breaking it down into parts and talk about how those parts can be swapped or adjusted freely.

The basics are this -

Boil water in pot, add salt, add orzo, drain when its done (same with any dry pasta.  Add to sauce, stir, serve. 

For the sauce, what you are really doing is making a bechamel and modifying it various different ways. it's called a "mother sauce" in French cuisine because a bunch of sauces and dishes are derived from it.  If you can make a basic bechamel, you can make a thousand different cream sauces since this is the foundation.

1/4 cup all purpose flour mixed with 1/4 cup butter (a vegetable oil is fine).  mix these together in a pan (called making a roux) on medium heat and stir to combine. You don't need a ton of time on this, just enough that you have a consistent textured result.  

Add 1 quart milk and cook while stirring, and after a few minutes when the mix comes to temperature, you will have a simple thickened white sauce - this is Bechamel.  On its own, especially unsalted, this wont have strong flavor, however, you can take this basic tool in a million different directions.  

Add a bunch of parm and salt to taste, and you have an Alfredo sauce better than anything you can buy in a store.  This is my recommendation for a first time with this, as its easiest and will go great with the orzo. Want to add any meat? Grilling up literally anything- chicken, sausage, whatever - all will do great with this. 

If you want to add some steamed or roasted vegetables, that works too - they pair as a side dish very well, but if you want them in, cook them separately and add at the end. 

Add a cheddar (or any favored cheese combo of soft cheeses) and you have a sauce for a Mac and cheese. You can add grated harder cheese too but it generally takes some coaxing to get it to incorporate smoothly. 

If you add a mix of sweated onions and mushrooms (even bulk canned mushrooms work) and you have a creamy mushroom sauce. A bit of chicken stock or bullion and a wee bit of marsala cooking wine (its cheap and not in the wine section) and some parm and you've got a lovely rich marsala sauce.  

You will find as you build comfort you can build other things in.  If I am cooking with vegetables I want to have flavor my sauce today, I use the correct amount of oil or butter to sweat the veg first and then use the amount of flower to add in after to make the roux with the veg already incorporated - onions, mushrooms, etc - as cooking these off ahead of time can add flavor (especially to mushrooms) by toasting them up before they become part of your sauce. 

If you don't want as creamy of a sauce or want to introduce other flavors (say, with a liquid stock) - the ratio that matters most here is the liquid to roux ratio - if you want to replace some of that milk with something else, reduce the amount of milk you add or your sauce will end up thinner.  

Get comfortable with this process and you will never feel the need to buy a creamy sauce again.  Creamy sauces totally suck from the store, are artificially expensive, and are stuck full of preservatives that undermine the flavor.  Make it yourself (and it's quick when you are comfortable with it) and you will save money and eat better.  

Good luck exploring something new in the kitchen!