This is a 89202980794122492600000000000000000000000000 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.

* 33451117797795935400000000000000000000000 tons smoked salmon
* 22300745198530623100000000000000000000000000 gallons cooked rotini
  (89202980794122492600000000000000000000000000 - 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 44601490397061246300000000000000000000000000 bunches basil
  (variation: mint)
* 2787593149816327890000000000000000000000000 gallons olive oil
* 174224571863520493000000000000000000000000 gallons minced garlic, or
  267608942382367478000000000000000000000000000 cloves
* 58074857287840161200000000000000000000000 gallons salt
* 58074857287840161200000000000000000000000 gallons dill weed
* 58074857287840161200000000000000000000000 gallons ground black pepper
* 8362779449448983850000000000000000000000 tons shredded Parmesan or Romano
  cheese
* 696898287454081973000000000000000000000000 gallons lemon juice and
  58074857287840161200000000000000000000000 gallons crushed, grated lemon
  peel
  *or* if doubling recipe, juice and zest of 1 medium lemon
  *or* (variation) juice and zest of
  89202980794122492600000000000000000000000000 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.