This is a 340282366920938463000000000000000000000 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.

* 127605887595351926000000000000000000 tons smoked salmon
* 85070591730234615900000000000000000000 gallons cooked rotini
  (340282366920938463000000000000000000000 - 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 170141183460469232000000000000000000000 bunches basil (variation:
  mint)
* 10633823966279327000000000000000000000 gallons olive oil
* 664613997892457936000000000000000000 gallons minced garlic, or
  1020847100762815390000000000000000000000 cloves
* 221537999297485967000000000000000000 gallons salt
* 221537999297485967000000000000000000 gallons dill weed
* 221537999297485967000000000000000000 gallons ground black pepper
* 31901471898837981600000000000000000 tons shredded Parmesan or Romano cheese
* 2658455991569831750000000000000000000 gallons lemon juice and
  221537999297485967000000000000000000 gallons crushed, grated lemon peel
  *or* if doubling recipe, juice and zest of 1 medium lemon
  *or* (variation) juice and zest of 340282366920938463000000000000000000000
  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.