This is a 5846006549323611670000000000000000000000000000000 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.

* 2192252455996354420000000000000000000000000000 tons smoked salmon
* 1461501637330902920000000000000000000000000000000 gallons cooked rotini
  (5846006549323611670000000000000000000000000000000 - 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 2923003274661805840000000000000000000000000000000 bunches basil
  (variation: mint)
* 182687704666362865000000000000000000000000000000 gallons olive oil
* 11417981541647679000000000000000000000000000000 gallons minced garlic, or
  17538019647970835000000000000000000000000000000000 cloves
* 3805993847215892800000000000000000000000000000 gallons salt
* 3805993847215892800000000000000000000000000000 gallons dill weed
* 3805993847215892800000000000000000000000000000 gallons ground black pepper
* 548063113999088606000000000000000000000000000 tons shredded Parmesan or
  Romano cheese
* 45671926166590716200000000000000000000000000000 gallons lemon juice and
  3805993847215892800000000000000000000000000000 gallons crushed, grated
  lemon peel
  *or* if doubling recipe, juice and zest of 1 medium lemon
  *or* (variation) juice and zest of
  5846006549323611670000000000000000000000000000000 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.