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Chilled Rice Salad Recipe
Chilled Rice Salad Recipe photo by Taste of Home

Chilled Rice Salad Recipe

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My family really enjoys this salad during the summer months. I usually have to double it because everyone goes for seconds.
TOTAL TIME: Prep: 30 min. + chilling
MAKES:6-8 servings
TOTAL TIME: Prep: 30 min. + chilling
MAKES: 6-8 servings


  • 1 package (6.9 ounces) chicken-flavored rice and vermicelli mix
  • 1 teaspoon canola oil
  • 12 pimiento-stuffed olives, sliced
  • 4 green onions, thinly sliced
  • 1/2 medium green pepper, chopped
  • 2 jars (6-1/2 ounces each) marinated artichoke hearts, marinade drained and reserved
  • 1/3 cup mayonnaise
  • 1/2 to 3/4 teaspoon curry powder

Nutritional Facts

1 serving (1 each) equals 211 calories, 13 g fat (2 g saturated fat), 3 mg cholesterol, 644 mg sodium, 21 g carbohydrate, 1 g fiber, 3 g protein.


  1. Prepare rice mix according to package directions, except substitute 1 teaspoon oil for butter called for. Cool.
  2. Add the olives, green onions and green pepper; toss to mix. Cut the artichokes into quarters and add to rice mixture; set aside. In a small bowl, combine the mayonnaise, curry powder and reserved marinade; blend well. Pour over rice mixture; toss to mix. Cover and chill for at least 2 hours. Yield: 6-8 servings.
Originally published as Chilled Rice Salad in Country August/September 1993, p51

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Reviewed Oct. 29, 2008

"My family liked this tasty recipe a lot, especially the inclusion of artichoke hearts. I liked it because it's so easy to put together. I will remember to keep all the ingredients in my pantry so I can fix at short notice."

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