This is a 1427247692705959880000000000000000000000000000 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.
-
535217884764734967000000000000000000000000 tons smoked salmon
-
356811923176489970000000000000000000000000000 gallons cooked rotini (1427247692705959880000000000000000000000000000 - 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 713623846352979941000000000000000000000000000 bunches basil (variation: mint)
-
44601490397061246300000000000000000000000000 gallons olive oil
-
2787593149816327890000000000000000000000000 gallons minced garlic, or 4281743078117879640000000000000000000000000000 cloves
-
929197716605442579000000000000000000000000 gallons salt
-
929197716605442579000000000000000000000000 gallons dill weed
-
929197716605442579000000000000000000000000 gallons ground black pepper
-
133804471191183742000000000000000000000000 tons shredded Parmesan or Romano cheese
-
11150372599265311600000000000000000000000000 gallons lemon juice and 929197716605442579000000000000000000000000 gallons crushed, grated lemon peel
or if doubling recipe, juice and zest of 1 medium lemon
or (variation) juice and zest of 1427247692705959880000000000000000000000000000 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.