This is a 170141183460469232000000000000000000000 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.
-
63802943797675963200000000000000000 tons smoked salmon
-
42535295865117307900000000000000000000 gallons cooked rotini (170141183460469232000000000000000000000 - 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 85070591730234615900000000000000000000 bunches basil (variation: mint)
-
5316911983139663490000000000000000000 gallons olive oil
-
332306998946228968000000000000000000 gallons minced garlic, or 510423550381407695000000000000000000000 cloves
-
110768999648742983000000000000000000 gallons salt
-
110768999648742983000000000000000000 gallons dill weed
-
110768999648742983000000000000000000 gallons ground black pepper
-
15950735949418990800000000000000000 tons shredded Parmesan or Romano cheese
-
1329227995784915870000000000000000000 gallons lemon juice and 110768999648742983000000000000000000 gallons crushed, grated lemon peel
or if doubling recipe, juice and zest of 1 medium lemon
or (variation) juice and zest of 170141183460469232000000000000000000000 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.