In a large skillet, over medium heat, sauté rice-vermicelli mix with oil and curry powder until vermicelli is golden brown, stirring frequently. Add 2 ½ cups water and Special Seasonings; bring to a boil. Cover; reduce heat to low. Simmer 15 to 20 minutes or until rice is tender. Cool.

Drain artichoke hearts, reserving marinade from one jar. Combine reserved marinade and mayonnaise. Stir mayonnaise-mixture, artichokes, olives, bell pepper and green onions into cooled RICE-A-RONI; pepper to taste. Cover; chill 1 hour.