This cold salad makes a beautiful dish on a lunch buffet table. Cooked fusilli is tossed in with broccoli, mushroom, asparagus and lettuce. Top it up with cherry tomatoes and a thick cream-curd dressing for a soft’n’crunchy salad.
Drain and discard the water in which the mushrooms had been soaked.
Combine all the ingredients including the musharooms in a large bowl and chill.
Just before seving, add the dressing and toss the salad well.
Approx. 1 cup of fusilli will give you 1½ cups of cooked fusilli. You can use any vegetable combination of your choice eg. baby corn, snow peas, carrots etc. After you blanch the vegetables, immerse them in cold water so that they retain their original colour.