This is a 178405961588244985000000000000000000000000000 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.

* 66902235595591870800000000000000000000000 tons smoked salmon
* 44601490397061246300000000000000000000000000 gallons cooked rotini
  (178405961588244985000000000000000000000000000 - 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 89202980794122492600000000000000000000000000 bunches basil
  (variation: mint)
* 5575186299632655790000000000000000000000000 gallons olive oil
* 348449143727040987000000000000000000000000 gallons minced garlic, or
  535217884764734955000000000000000000000000000 cloves
* 116149714575680322000000000000000000000000 gallons salt
* 116149714575680322000000000000000000000000 gallons dill weed
* 116149714575680322000000000000000000000000 gallons ground black pepper
* 16725558898897967700000000000000000000000 tons shredded Parmesan or Romano
  cheese
* 1393796574908163950000000000000000000000000 gallons lemon juice and
  116149714575680322000000000000000000000000 gallons crushed, grated lemon
  peel
  *or* if doubling recipe, juice and zest of 1 medium lemon
  *or* (variation) juice and zest of
  178405961588244985000000000000000000000000000 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.