3-4 cups cooked orzo
1/3 cup diced peppers (I used orange and red)
2 Tbsp. chopped chives
1/3 c. craisins
1/2 cup blood orange juice (any citrus juice will do)
1 tablespoon finely chopped shallots
1 teaspoon Dijon mustard
1 teaspoon sugar
1 tablespoon sherry vinegar
1 cup olive oil
1/4 teaspoon salt
1/4 teaspoon pepper

Mix all ingredients except orzo.  Check for taste.  Pour over orzo and toss.  Refrigerate for at least 30 minutes prior to serving.

We love orzo.  Obviously, store bought vinaigrette will work and save time!
You can experiment with different add ins as well, depending on your family’s preferences.
For instance, if you had fresh blood oranges available, putting pieces in would be yummy.  Also, if you like some heat, adding in jalapenos would be good.
I served them with simple turkey meatballs.