For a vegetarian version, ensure your rice mix is vegetable-based, and consider adding other vegetables like chopped celery or red bell pepper for extra crunch. If you prefer a lighter dressing, substitute Greek yogurt for half of the mayonnaise. Taste and adjust the seasoning according to your preference. A pinch of salt or a dash more of hot sauce can make a big difference. The marinated artichoke hearts add a lot of flavor, but be sure to drain them well to prevent the salad from becoming too oily.
Artichoke Salad
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PREP TIME20 mins
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COOK TIME25 mins
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TOTAL TIME1 hrs 45 mins
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SERVING4 People
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VIEWS133
A vibrant and refreshing Italian-inspired salad that elevates the humble rice and pasta mix with the briny tang of marinated artichoke hearts and a medley of crisp vegetables, all bound together by a zesty curried dressing. This is a delightful twist on a classic, perfect for picnics or a light lunch.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate64 g
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Cholesterol10 mg
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Fiber4 g
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Protein8 g
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Saturated Fat6 g
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Sodium1872 mg
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Sugar4 g
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Fat39 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
22 mins
Prepare the Base: Lightly coat a large skillet with vegetable oil cooking spray and place over medium heat. Add the rice and vermicelli mix and sauté until the vermicelli turns a beautiful golden brown, approximately 2 to 4 minutes. Gradually stir in the water and the seasoning packet that came with the mix. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer until the rice is tender and the water is absorbed, about 15 to 20 minutes.
02
Step
0 mins
Cool the Rice Mixture: Once the rice is cooked, remove the skillet from the heat and transfer the mixture to a large bowl. Place the bowl in the refrigerator to cool completely. This step is crucial for preventing a soggy salad.
03
Step
0 mins
Whisk the Dressing: In a separate bowl, whisk together the mayonnaise, Worcestershire sauce, lemon juice, curry powder, and hot pepper sauce until smooth and well combined. Taste and adjust seasonings as needed.
04
Step
0 mins
Combine and Toss: In a large mixing bowl, combine the diced artichoke hearts, chopped green onions, bell pepper, and olives. Remove the cooled rice mixture from the refrigerator and add it to the bowl with the vegetables. Pour the dressing over the top and gently stir until all the ingredients are evenly coated.
05
Step
1 hrs
Chill Before Serving: Cover the bowl and refrigerate the salad for at least 1 hour before serving. This allows the flavors to meld together beautifully. For an even more intense flavor, chill for several hours or overnight.
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Please Rate
Thomas Oreillygerhold
Jul 1, 2025I made this for a potluck and everyone raved about it! It was so easy to make and tasted amazing.
Dora Wunsch
May 26, 2025I was skeptical about the curry powder, but it really makes the dressing special. So yummy!
Brenda Prosacco
Dec 16, 2024My family devoured this! I'll definitely be making it again soon.
Tyrell Powlowski
Nov 18, 2024The rice was a little bland for me on its own, but the dressing really brought it to life. Great recipe!
Reed Schiller
Aug 31, 2024This salad is a total crowd-pleaser! I brought it to a picnic and it was gone in minutes.
Caroline Heidenreichrutherford
May 29, 2024Easy to make and so refreshing. I love how versatile it is - I've added different veggies each time.
Leanna Shanahan
Mar 13, 2024I added some chopped celery and it gave it a nice crunch. Thanks for the great recipe!
Asa Ohara
Jan 2, 2024The curry powder is a game changer! I never would have thought to add it, but it's the perfect touch.