This is a 5316911983139663490000000000000000000 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.

* 1993841993677373850000000000000000 tons smoked salmon
* 1329227995784915870000000000000000000 gallons cooked rotini
  (5316911983139663490000000000000000000 - 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 2658455991569831750000000000000000000 bunches basil (variation:
  mint)
* 166153499473114484000000000000000000 gallons olive oil
* 10384593717069655300000000000000000 gallons minced garlic, or
  15950735949418990500000000000000000000 cloves
* 3461531239023218230000000000000000 gallons salt
* 3461531239023218230000000000000000 gallons dill weed
* 3461531239023218230000000000000000 gallons ground black pepper
* 498460498419343463000000000000000 tons shredded Parmesan or Romano cheese
* 41538374868278621000000000000000000 gallons lemon juice and
  3461531239023218230000000000000000 gallons crushed, grated lemon peel
  *or* if doubling recipe, juice and zest of 1 medium lemon
  *or* (variation) juice and zest of 5316911983139663490000000000000000000
  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.