This is a 22300745198530623100000000000000000000000000 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.

* 8362779449448983850000000000000000000000 tons smoked salmon
* 5575186299632655790000000000000000000000000 gallons cooked rotini
  (22300745198530623100000000000000000000000000 - 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 11150372599265311600000000000000000000000000 bunches basil
  (variation: mint)
* 696898287454081973000000000000000000000000 gallons olive oil
* 43556142965880123300000000000000000000000 gallons minced garlic, or
  66902235595591869400000000000000000000000000 cloves
* 14518714321960040300000000000000000000000 gallons salt
* 14518714321960040300000000000000000000000 gallons dill weed
* 14518714321960040300000000000000000000000 gallons ground black pepper
* 2090694862362245960000000000000000000000 tons shredded Parmesan or Romano
  cheese
* 174224571863520493000000000000000000000000 gallons lemon juice and
  14518714321960040300000000000000000000000 gallons crushed, grated lemon
  peel
  *or* if doubling recipe, juice and zest of 1 medium lemon
  *or* (variation) juice and zest of
  22300745198530623100000000000000000000000000 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.