This is a 680564733841876927000000000000000000000 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.

* 255211775190703853000000000000000000 tons smoked salmon
* 170141183460469232000000000000000000000 gallons cooked rotini
  (680564733841876927000000000000000000000 - 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 340282366920938463000000000000000000000 bunches basil (variation:
  mint)
* 21267647932558654000000000000000000000 gallons olive oil
* 1329227995784915870000000000000000000 gallons minced garlic, or
  2041694201525630780000000000000000000000 cloves
* 443075998594971933000000000000000000 gallons salt
* 443075998594971933000000000000000000 gallons dill weed
* 443075998594971933000000000000000000 gallons ground black pepper
* 63802943797675963200000000000000000 tons shredded Parmesan or Romano cheese
* 5316911983139663490000000000000000000 gallons lemon juice and
  443075998594971933000000000000000000 gallons crushed, grated lemon peel
  *or* if doubling recipe, juice and zest of 1 medium lemon
  *or* (variation) juice and zest of 680564733841876927000000000000000000000
  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.