This is a 1461501637330902920000000000000000000000000000000 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.

* 548063113999088606000000000000000000000000000 tons smoked salmon
* 365375409332725730000000000000000000000000000000 gallons cooked rotini
  (1461501637330902920000000000000000000000000000000 - 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 730750818665451459000000000000000000000000000000 bunches basil
  (variation: mint)
* 45671926166590716200000000000000000000000000000 gallons olive oil
* 2854495385411919760000000000000000000000000000 gallons minced garlic, or
  4384504911992708750000000000000000000000000000000 cloves
* 951498461803973201000000000000000000000000000 gallons salt
* 951498461803973201000000000000000000000000000 gallons dill weed
* 951498461803973201000000000000000000000000000 gallons ground black pepper
* 137015778499772151000000000000000000000000000 tons shredded Parmesan or
  Romano cheese
* 11417981541647679000000000000000000000000000000 gallons lemon juice and
  951498461803973201000000000000000000000000000 gallons crushed, grated lemon
  peel
  *or* if doubling recipe, juice and zest of 1 medium lemon
  *or* (variation) juice and zest of
  1461501637330902920000000000000000000000000000000 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.