This is a 356811923176489970000000000000000000000000000 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.

* 133804471191183742000000000000000000000000 tons smoked salmon
* 89202980794122492600000000000000000000000000 gallons cooked rotini
  (356811923176489970000000000000000000000000000 - 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 178405961588244985000000000000000000000000000 bunches basil
  (variation: mint)
* 11150372599265311600000000000000000000000000 gallons olive oil
* 696898287454081973000000000000000000000000 gallons minced garlic, or
  1070435769529469910000000000000000000000000000 cloves
* 232299429151360645000000000000000000000000 gallons salt
* 232299429151360645000000000000000000000000 gallons dill weed
* 232299429151360645000000000000000000000000 gallons ground black pepper
* 33451117797795935400000000000000000000000 tons shredded Parmesan or Romano
  cheese
* 2787593149816327890000000000000000000000000 gallons lemon juice and
  232299429151360645000000000000000000000000 gallons crushed, grated lemon
  peel
  *or* if doubling recipe, juice and zest of 1 medium lemon
  *or* (variation) juice and zest of
  356811923176489970000000000000000000000000000 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.