This is a 46768052394588893400000000000000000000000000000000 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.

* 17538019647970835400000000000000000000000000000 tons smoked salmon
* 11692013098647223300000000000000000000000000000000 gallons cooked rotini
  (46768052394588893400000000000000000000000000000000 - 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 23384026197294446700000000000000000000000000000000 bunches basil
  (variation: mint)
* 1461501637330902920000000000000000000000000000000 gallons olive oil
* 91343852333181432400000000000000000000000000000 gallons minced garlic, or
  140304157183766680000000000000000000000000000000000 cloves
* 30447950777727142400000000000000000000000000000 gallons salt
* 30447950777727142400000000000000000000000000000 gallons dill weed
* 30447950777727142400000000000000000000000000000 gallons ground black pepper
* 4384504911992708850000000000000000000000000000 tons shredded Parmesan or
  Romano cheese
* 365375409332725730000000000000000000000000000000 gallons lemon juice and
  30447950777727142400000000000000000000000000000 gallons crushed, grated
  lemon peel
  *or* if doubling recipe, juice and zest of 1 medium lemon
  *or* (variation) juice and zest of
  46768052394588893400000000000000000000000000000000 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.