This is a 5575186299632655790000000000000000000000000 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.

* 2090694862362245960000000000000000000000 tons smoked salmon
* 1393796574908163950000000000000000000000000 gallons cooked rotini
  (5575186299632655790000000000000000000000000 - 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 2787593149816327890000000000000000000000000 bunches basil
  (variation: mint)
* 174224571863520493000000000000000000000000 gallons olive oil
* 10889035741470030800000000000000000000000 gallons minced garlic, or
  16725558898897967400000000000000000000000000 cloves
* 3629678580490010080000000000000000000000 gallons salt
* 3629678580490010080000000000000000000000 gallons dill weed
* 3629678580490010080000000000000000000000 gallons ground black pepper
* 522673715590561491000000000000000000000 tons shredded Parmesan or Romano
  cheese
* 43556142965880123300000000000000000000000 gallons lemon juice and
  3629678580490010080000000000000000000000 gallons crushed, grated lemon peel
  *or* if doubling recipe, juice and zest of 1 medium lemon
  *or* (variation) juice and zest of
  5575186299632655790000000000000000000000000 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.