This is a 20769187434139310500000000000000000 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.
-
7788445287802241600000000000000 tons smoked salmon
-
5192296858534827630000000000000000 gallons cooked rotini (20769187434139310500000000000000000 - 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 10384593717069655300000000000000000 bunches basil (variation: mint)
-
649037107316853454000000000000000 gallons olive oil
-
40564819207303340800000000000000 gallons minced garlic, or 62307562302417931500000000000000000 cloves
-
13521606402434446200000000000000 gallons salt
-
13521606402434446200000000000000 gallons dill weed
-
13521606402434446200000000000000 gallons ground black pepper
-
1947111321950560400000000000000 tons shredded Parmesan or Romano cheese
-
162259276829213363000000000000000 gallons lemon juice and 13521606402434446200000000000000 gallons crushed, grated lemon peel
or if doubling recipe, juice and zest of 1 medium lemon
or (variation) juice and zest of 20769187434139310500000000000000000 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.