This is a 730750818665451459000000000000000000000000000000 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.

* 274031556999544303000000000000000000000000000 tons smoked salmon
* 182687704666362865000000000000000000000000000000 gallons cooked rotini
  (730750818665451459000000000000000000000000000000 - 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 365375409332725730000000000000000000000000000000 bunches basil
  (variation: mint)
* 22835963083295358100000000000000000000000000000 gallons olive oil
* 1427247692705959880000000000000000000000000000 gallons minced garlic, or
  2192252455996354380000000000000000000000000000000 cloves
* 475749230901986601000000000000000000000000000 gallons salt
* 475749230901986601000000000000000000000000000 gallons dill weed
* 475749230901986601000000000000000000000000000 gallons ground black pepper
* 68507889249886075700000000000000000000000000 tons shredded Parmesan or
  Romano cheese
* 5708990770823839520000000000000000000000000000 gallons lemon juice and
  475749230901986601000000000000000000000000000 gallons crushed, grated lemon
  peel
  *or* if doubling recipe, juice and zest of 1 medium lemon
  *or* (variation) juice and zest of
  730750818665451459000000000000000000000000000000 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.