Curry Rice Salad

A nice change from potato salad

• Ready In: 50 mins
• Serves: 8-10

Ingredients

• 1 (7ounce) package  chicken rice-a-roni
• 1 (6 1/2ounce) jar  marinated artichoke hearts
• 1 (4 ounce) jar  pimento stuffed olives
• 1  cup mayonnaise
• 4  green onions
• 1 (8 ounce) can water chestnuts
• 1  tablespoon curry powder (or to taste)

Directions

1. Cook Rice-a-Roni according to pkg directions except use 2 cups water, let cool. Drain marinate from the artichoke hearts and reserve for dressing. Slice olives, chop water chestnuts, onions and artichoke hearts. Mix all ingredients in a large bowl including cooled rice.
2. Refrigerate at least one hour before serving.