This is a 91343852333181432400000000000000000000000000000 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.

* 34253944624943037900000000000000000000000000 tons smoked salmon
* 22835963083295358100000000000000000000000000000 gallons cooked rotini
  (91343852333181432400000000000000000000000000000 - 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 45671926166590716200000000000000000000000000000 bunches basil
  (variation: mint)
* 2854495385411919760000000000000000000000000000 gallons olive oil
* 178405961588244985000000000000000000000000000 gallons minced garlic, or
  274031556999544297000000000000000000000000000000 cloves
* 59468653862748325100000000000000000000000000 gallons salt
* 59468653862748325100000000000000000000000000 gallons dill weed
* 59468653862748325100000000000000000000000000 gallons ground black pepper
* 8563486156235759460000000000000000000000000 tons shredded Parmesan or
  Romano cheese
* 713623846352979941000000000000000000000000000 gallons lemon juice and
  59468653862748325100000000000000000000000000 gallons crushed, grated lemon
  peel
  *or* if doubling recipe, juice and zest of 1 medium lemon
  *or* (variation) juice and zest of
  91343852333181432400000000000000000000000000000 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.