This is a 649047010837167737000000000000000 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.
-
243392629063937889000000000000 tons smoked salmon
-
162261752709291970000000000000000 gallons cooked rotini (649047010837167737000000000000000 - 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 324523505418583868000000000000000 bunches basil (variation: mint)
-
20282719088661496300000000000000 gallons olive oil
-
1267669943041343240000000000000 gallons minced garlic, or 1947141032511503210000000000000000 cloves
-
422556647680447698000000000000 gallons salt
-
422556647680447698000000000000 gallons dill weed
-
422556647680447698000000000000 gallons ground black pepper
-
60848157265984472200000000000 tons shredded Parmesan or Romano cheese
-
5070679772165374070000000000000 gallons lemon juice and 422556647680447698000000000000 gallons crushed, grated lemon peel
or if doubling recipe, juice and zest of 1 medium lemon
or (variation) juice and zest of 649047010837167737000000000000000 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.