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Chilled Rice Salad

"My family really enjoys this salad during the summer months. I usually have to double it because everyone goes for seconds."
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30 m servings
Original recipe yields 6 servings

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  • Prep

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  1. Prepare rice mix according to package directions, except substitute 1 teaspoon oil for butter called for. Cool. Add 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 mayonnaise, curry powder and reserved marinade; blend well. Pour over rice mixture; toss to mix. Cover and chill for at least 2 hours.

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I love this rice salad. You do need to be sure not to overcook so it doesn't turn mushy. I also use only ab obout 1/2 the reserved marinade from the jars because it has water which can also ma...

Ok... I followed the recipe exactly, except I doubled it for a pot luck at work. Mine wound up looking nothing like the picture. Instead, it had the texture of Thanksgiving dressing - kind of ...

This was excellent! I found that it needed a bit more of everything- mayo, green onions, etc. because it was dry at first. Flavor was fantastic- best to make it at least one day ahead. Thank...

My mother makes this salad during the summer when it is hot. Fantastic with sliced tomatoes, fresh cantaloupe, and garlic bread!

This was excellent! Thanks for posting this recipe.

Love this! I made it spontaneously yesterday because I had leftover rice and no one eats it but me most of the time - and I just saw this yesterday so I tried it but didn't have a lot of the ing...

Very good. I dont even care for olives but this dish is great. Did not change a thing.

I made this salad this last weekend, and we really enjoyed it. Very easy - I didn't modify it at all. We had it with barbequed beef on buns.Will make it often. Thanks for this recipe.

I have made this using 1 cup dry quinoa (cooked in vegetable broth) and low-calorie mayo and it is delicious! The quinoa grains hold up very well, making the salad less mushy. Also, the salad t...