This is a 85070591730234615900000000000000000000 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.
-
31901471898837981600000000000000000 tons smoked salmon
-
21267647932558654000000000000000000000 gallons cooked rotini (85070591730234615900000000000000000000 - 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 42535295865117307900000000000000000000 bunches basil (variation: mint)
-
2658455991569831750000000000000000000 gallons olive oil
-
166153499473114484000000000000000000 gallons minced garlic, or 255211775190703848000000000000000000000 cloves
-
55384499824371491600000000000000000 gallons salt
-
55384499824371491600000000000000000 gallons dill weed
-
55384499824371491600000000000000000 gallons ground black pepper
-
7975367974709495400000000000000000 tons shredded Parmesan or Romano cheese
-
664613997892457936000000000000000000 gallons lemon juice and 55384499824371491600000000000000000 gallons crushed, grated lemon peel
or if doubling recipe, juice and zest of 1 medium lemon
or (variation) juice and zest of 85070591730234615900000000000000000000 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.