This is a 348449143727040987000000000000000000000000 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.

* 130668428897640373000000000000000000000 tons smoked salmon
* 87112285931760246600000000000000000000000 gallons cooked rotini
  (348449143727040987000000000000000000000000 - 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 174224571863520493000000000000000000000000 bunches basil
  (variation: mint)
* 10889035741470030800000000000000000000000 gallons olive oil
* 680564733841876927000000000000000000000 gallons minced garlic, or
  1045347431181122960000000000000000000000000 cloves
* 226854911280625630000000000000000000000 gallons salt
* 226854911280625630000000000000000000000 gallons dill weed
* 226854911280625630000000000000000000000 gallons ground black pepper
* 32667107224410093200000000000000000000 tons shredded Parmesan or Romano
  cheese
* 2722258935367507710000000000000000000000 gallons lemon juice and
  226854911280625630000000000000000000000 gallons crushed, grated lemon peel
  *or* if doubling recipe, juice and zest of 1 medium lemon
  *or* (variation) juice and zest of
  348449143727040987000000000000000000000000 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.