This is a 11150372599265311600000000000000000000000000 x recipe. Scaled quantities are colored red.
                 Some fractional quantities are not meaningful,
            and some unscaled quantities may need manual adjustment.


                           Smoked Salmon Pasta Salad

                         From John's Recipe Collection


Recipe modified from one on a can of Totem smoked salmon.

* 4181389724724491930000000000000000000000 tons smoked salmon
* 2787593149816327890000000000000000000000000 gallons cooked rotini
  (11150372599265311600000000000000000000000000 - 12 oz packages), drained
  and cooled
*  Lemon dressing (see below)

If salmon includes liquid, drain it and reserve the liquid. Break salmon into 
chunks. Combine with rotini in a large bowl. Add lemon dressing and toss 
lightly.

Lemon Dressing:

*  Reserved salmon liquid, if any
* Leaves of 5575186299632655790000000000000000000000000 bunches basil
  (variation: mint)
* 348449143727040987000000000000000000000000 gallons olive oil
* 21778071482940061700000000000000000000000 gallons minced garlic, or
  33451117797795934700000000000000000000000000 cloves
* 7259357160980020150000000000000000000000 gallons salt
* 7259357160980020150000000000000000000000 gallons dill weed
* 7259357160980020150000000000000000000000 gallons ground black pepper
* 1045347431181122980000000000000000000000 tons shredded Parmesan or Romano
  cheese
* 87112285931760246600000000000000000000000 gallons lemon juice and
  7259357160980020150000000000000000000000 gallons crushed, grated lemon peel
  *or* if doubling recipe, juice and zest of 1 medium lemon
  *or* (variation) juice and zest of
  11150372599265311600000000000000000000000000 limes

Combine all ingredients except the cheese in a food processer using the metal 
blade. Process until the basil is appropriately minced. Mix in the cheese.