Curried Rice-A-Roni Artichoke Salad: Versatile Party Favorite

I first discovered this unique salad at a neighborhood potluck, where it was the first dish to disappear. It was the perfect, flavorful summer salad. After begging for the recipe, I was surprised by its simplicity and how the curry powder transforms ordinary ingredients into something extraordinary. This creamy, flavor-packed salad combines the convenience of chicken-flavored Rice-A-Roni with artichokes, olives, and fresh vegetables, all brought together with a curried mayonnaise dressing. The combination creates a versatile dish that works as a side or light main course for any gathering or holiday recipe exchange.

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Why This Recipe Works

The genius of this salad lies in its contrasting flavors and textures. The curry powder adds aromatic depth that complements the tangy artichokes, while the reserved artichoke liquid infuses the dressing with bright acidity. The Rice-A-Roni provides a savory base that absorbs the dressing flavors without becoming soggy. Green peppers and onions add freshness and crunch, while olives contribute briny notes that balance the creamy mayonnaise. This carefully orchestrated blend creates a dish that improves with time as the flavors meld together.

Ingredients You’ll Need for this Artichoke Rice Salad

• Curry powder – Transforms the dish with warm, aromatic spice complexity
• Chicken Rice-A-Roni – Forms the flavorful foundation with its seasoned rice and pasta blend
• Artichoke hearts – Provides tender texture and tangy flavor that defines this unique salad
• Green onions – Adds fresh, mild onion flavor and bright color contrast
• Green bell pepper – Contributes crisp texture and sweet-peppery notes
• Olives – Creates briny bursts of flavor that complement the curry seasoning
• Mayonnaise – Binds the ingredients while adding rich creaminess

Step-by-Step Instructions

Preparing the Rice

1. Prepare one box of chicken Rice-A-Roni according to package directions.
2. When finished cooking, remove the dish from the heat and allow it to cool for 10 minutes.
3. Fluff with a fork and transfer to a large mixing bowl.

Preparing the Vegetables

1. Open and drain a 16-ounce jar of artichoke hearts, reserving the liquid in a small bowl.
2. Chop the artichoke hearts into bite-sized pieces.
3. Slice 1 cup of green onions, including some of the green tops.
4. Chop 1/2 of a green bell pepper into small, uniform pieces.
5. Slice 20-30 olives very thinly.

Making the Dressing

1. In a small bowl, combine 1/3 cup mayonnaise with 3/4 teaspoon curry powder.
2. Add 2-3 tablespoons of the reserved artichoke liquid.
3. Whisk until smooth and well combined.
4. Taste and adjust curry powder or add a pinch of salt if needed.

Assembling the Salad

1. Add all prepared vegetables to the bowl with the cooled Rice-A-Roni.
2. Pour the curry-mayonnaise dressing over the ingredients.
3. Gently fold everything together until evenly coated.
4. For best flavor, cover and refrigerate for at least 2 hours or overnight before serving.

Curried Rice-A-Roni Artichoke Salad

This unique and flavorful salad combines chicken-flavored Rice-A-Roni with artichokes, olives, and fresh vegetables in a curry-infused dressing. Perfect for potlucks and gatherings!

5 from 5 votes

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Course: Salad

Cuisine: American

Keyword: Artichioke Salad

Prep Time: 10 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 20 minutes minutes

Servings: 4

Calories: 394kcal

Author: Stephanie Manley

Ingredients

• 1 box chicken Rice-a-roni
• 16 ounces chopped artichokes not the pickled kind. just regular
• 1 cup sliced green onions
• 1/2 chopped green bell pepper
• 20-30 olives sliced very thin
• 1/3 cup mayonnaise
• 3/4 teaspoon curry powder

Instructions

• Prepare rice-a-roni as directed. chop all ingredients and SAVE artichoke juice. Mix this with the Mayo and curry powder and pour over all chopped veggies and rice-a-roni. This is good hot, cold, and in-between!

Notes

The versatility of this dish is one of its greatest attributes. It can be served warm right after mixing, at room temperature for a buffet, or chilled from the refrigerator. Each temperature brings out different aspects of the flavor profile. While it’s delicious immediately after preparation, the flavors truly develop and deepen after several hours of refrigeration, making this the perfect make-ahead dish for entertaining. The curry powder may seem like an unusual addition, but trust me—it’s what transforms this from an ordinary rice salad into something guests will request the recipe for.

Nutrition

Calories: 394kcal | Carbohydrates: 30g | Protein: 6g | Fat: 27g | Saturated Fat: 3g | Cholesterol: 7mg | Sodium: 867mg | Potassium: 216mg | Fiber: 5g | Sugar: 3g | Vitamin A: 1515IU | Vitamin C: 40.5mg | Calcium: 57mg | Iron: 2mg

Delicious Variations

Seafood Addition

• Add 1 cup of cooked small shrimp or flaked crab meat
• Increase mayonnaise to 1/2 cup to maintain creaminess
• Add 1 tablespoon fresh lemon juice for brightness

Mediterranean Style

• Substitute black olives with kalamata olives
• Add 1/2 cup crumbled feta cheese
• Include 1/4 cup chopped sun-dried tomatoes
• Sprinkle with fresh oregano before serving

Warm Dinner Version

• Add 1 cup sautéed mushrooms and 1/2 cup additional sautéed onions
• Stir in 2 cups diced rotisserie chicken
• Serve warm as a main dish with a sprinkle of toasted almonds

Storage and Reheating

• Refrigerator: Store in an airtight container for up to 3 days
• Freezing: Not recommended as mayonnaise will separate
• Make Ahead: Prepare 1 day in advance for optimal flavor development
• Serving from Cold: Remove from refrigerator 20 minutes before serving to take the chill off
• Reheating: If desired, gently warm in microwave on 50% power, stirring occasionally