Start the salad: Spray a large skillet with cooking spray and set over medium heat. Add rice and vermicelli mix and sauté until vermicelli is golden brown, 2 to 4 minutes. Slowly stir in water and seasoning packet; bring to a boil. Cover, reduce heat to low, and simmer until rice is tender, 15 to 20 minutes.

Remove from the heat and transfer to a bowl; set in the refrigerator to cool.

Make the dressing: Whisk together mayonnaise, Worcestershire sauce, lemon juice, curry powder, and hot pepper sauce in a bowl.

Finish the salad: Combine artichoke hearts, green onions, bell pepper, and olives in a mixing bowl. Remove rice from the refrigerator and add to the vegetable mixture. Pour dressing over top and stir until well combined.

Refrigerate for at least 1 hour before serving.