This is a 45671926166590716200000000000000000000000000000 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.

* 17126972312471518900000000000000000000000000 tons smoked salmon
* 11417981541647679000000000000000000000000000000 gallons cooked rotini
  (45671926166590716200000000000000000000000000000 - 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 22835963083295358100000000000000000000000000000 bunches basil
  (variation: mint)
* 1427247692705959880000000000000000000000000000 gallons olive oil
* 89202980794122492600000000000000000000000000 gallons minced garlic, or
  137015778499772149000000000000000000000000000000 cloves
* 29734326931374162500000000000000000000000000 gallons salt
* 29734326931374162500000000000000000000000000 gallons dill weed
* 29734326931374162500000000000000000000000000 gallons ground black pepper
* 4281743078117879730000000000000000000000000 tons shredded Parmesan or
  Romano cheese
* 356811923176489970000000000000000000000000000 gallons lemon juice and
  29734326931374162500000000000000000000000000 gallons crushed, grated lemon
  peel
  *or* if doubling recipe, juice and zest of 1 medium lemon
  *or* (variation) juice and zest of
  45671926166590716200000000000000000000000000000 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.