This is a 2722258935367507710000000000000000000000 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.
-
1020847100762815410000000000000000000 tons smoked salmon
-
680564733841876927000000000000000000000 gallons cooked rotini (2722258935367507710000000000000000000000 - 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 1361129467683753850000000000000000000000 bunches basil (variation: mint)
-
85070591730234615900000000000000000000 gallons olive oil
-
5316911983139663490000000000000000000 gallons minced garlic, or 8166776806102523120000000000000000000000 cloves
-
1772303994379887730000000000000000000 gallons salt
-
1772303994379887730000000000000000000 gallons dill weed
-
1772303994379887730000000000000000000 gallons ground black pepper
-
255211775190703853000000000000000000 tons shredded Parmesan or Romano cheese
-
21267647932558654000000000000000000000 gallons lemon juice and 1772303994379887730000000000000000000 gallons crushed, grated lemon peel
or if doubling recipe, juice and zest of 1 medium lemon
or (variation) juice and zest of 2722258935367507710000000000000000000000 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.