This is a 5708990770823839520000000000000000000000000000 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.

* 2140871539058939870000000000000000000000000 tons smoked salmon
* 1427247692705959880000000000000000000000000000 gallons cooked rotini
  (5708990770823839520000000000000000000000000000 - 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 2854495385411919760000000000000000000000000000 bunches basil
  (variation: mint)
* 178405961588244985000000000000000000000000000 gallons olive oil
* 11150372599265311600000000000000000000000000 gallons minced garlic, or
  17126972312471518600000000000000000000000000000 cloves
* 3716790866421770320000000000000000000000000 gallons salt
* 3716790866421770320000000000000000000000000 gallons dill weed
* 3716790866421770320000000000000000000000000 gallons ground black pepper
* 535217884764734967000000000000000000000000 tons shredded Parmesan or Romano
  cheese
* 44601490397061246300000000000000000000000000 gallons lemon juice and
  3716790866421770320000000000000000000000000 gallons crushed, grated lemon
  peel
  *or* if doubling recipe, juice and zest of 1 medium lemon
  *or* (variation) juice and zest of
  5708990770823839520000000000000000000000000000 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.