Confetti Orzo Salad

Nutritionists say you should try to eat a rainbow every day – try this one that includes lots of color in a festive confetti salad!


  • 3 cups of cooked orzo, cooled
  • 1 small zucchini, grated or chopped
  • 1 carrot, grated or sliced
  • 1⁄4 cup of fresh basil leaves, chopped
  • 12 cherry tomatoes, quartered
  • 1⁄4 cup of raisins
  • 1⁄4 cup of freshly grated parmesan cheese
  • 1 1⁄2 tablespoon of lemon juice
  • 2 tablespoons of olive oil
  • OPTIONAL: 1⁄4 cup of lightly toasted walnuts, chopped


  1. Put all the ingredients in a mixing bowl and stir well.
  2. Serve right away, or cover and refrigerate up to two days. Enjoy!

This recipe was inspired by a recipe from ChopChop.

Check out other recipes from Camp Little Victors: