This is a 1361129467683753850000000000000000000000 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.

* 510423550381407706000000000000000000 tons smoked salmon
* 340282366920938463000000000000000000000 gallons cooked rotini
  (1361129467683753850000000000000000000000 - 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 680564733841876927000000000000000000000 bunches basil (variation:
  mint)
* 42535295865117307900000000000000000000 gallons olive oil
* 2658455991569831750000000000000000000 gallons minced garlic, or
  4083388403051261560000000000000000000000 cloves
* 886151997189943866000000000000000000 gallons salt
* 886151997189943866000000000000000000 gallons dill weed
* 886151997189943866000000000000000000 gallons ground black pepper
* 127605887595351926000000000000000000 tons shredded Parmesan or Romano
  cheese
* 10633823966279327000000000000000000000 gallons lemon juice and
  886151997189943866000000000000000000 gallons crushed, grated lemon peel
  *or* if doubling recipe, juice and zest of 1 medium lemon
  *or* (variation) juice and zest of 1361129467683753850000000000000000000000
  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.