This is a 44601490397061246300000000000000000000000000 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.
-
16725558898897967700000000000000000000000 tons smoked salmon
-
11150372599265311600000000000000000000000000 gallons cooked rotini (44601490397061246300000000000000000000000000 - 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 22300745198530623100000000000000000000000000 bunches basil (variation: mint)
-
1393796574908163950000000000000000000000000 gallons olive oil
-
87112285931760246600000000000000000000000 gallons minced garlic, or 133804471191183739000000000000000000000000000 cloves
-
29037428643920080600000000000000000000000 gallons salt
-
29037428643920080600000000000000000000000 gallons dill weed
-
29037428643920080600000000000000000000000 gallons ground black pepper
-
4181389724724491930000000000000000000000 tons shredded Parmesan or Romano cheese
-
348449143727040987000000000000000000000000 gallons lemon juice and 29037428643920080600000000000000000000000 gallons crushed, grated lemon peel
or if doubling recipe, juice and zest of 1 medium lemon
or (variation) juice and zest of 44601490397061246300000000000000000000000000 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.