This is a 23384026197294446700000000000000000000000000000000 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.

* 8769009823985417690000000000000000000000000000 tons smoked salmon
* 5846006549323611670000000000000000000000000000000 gallons cooked rotini
  (23384026197294446700000000000000000000000000000000 - 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 11692013098647223300000000000000000000000000000000 bunches basil
  (variation: mint)
* 730750818665451459000000000000000000000000000000 gallons olive oil
* 45671926166590716200000000000000000000000000000 gallons minced garlic, or
  70152078591883340100000000000000000000000000000000 cloves
* 15223975388863571200000000000000000000000000000 gallons salt
* 15223975388863571200000000000000000000000000000 gallons dill weed
* 15223975388863571200000000000000000000000000000 gallons ground black pepper
* 2192252455996354420000000000000000000000000000 tons shredded Parmesan or
  Romano cheese
* 182687704666362865000000000000000000000000000000 gallons lemon juice and
  15223975388863571200000000000000000000000000000 gallons crushed, grated
  lemon peel
  *or* if doubling recipe, juice and zest of 1 medium lemon
  *or* (variation) juice and zest of
  23384026197294446700000000000000000000000000000000 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.