1 box Rice-A-roni
1 jar marinated artichoke hearts
1 sm. jar pimiento stuffed green olives
1/2 bunch green onions
1/3 c. mayonnaise
1/4 tsp. curry powder

Cook Rice-A-roni and cool, chop onions, olives, artichoke hearts (use liquid from artichoke also) add to Rice-A-roni; mix mayonnaise and curry and add. Refrigerate overnight, but serve at room temperature.