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Smoked Salmon Pasta Salad

From John's Recipe Collection

Recipe modified from one on a can of Totem smoked salmon.

20 lb. smoked salmon
60 mL cooked rotini (1/16 - 12 oz package), 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 1/32 bunch basil (variation: mint)
7 mL olive oil
500 µL minced garlic, or 3/16 clove
150 µL salt
150 µL dill weed
150 µL ground black pepper
5 oz. shredded Parmesan or Romano cheese
2 mL lemon juice and 150 µL crushed, grated lemon peel
or if doubling recipe, juice and zest of 1 medium lemon
or (variation) juice and zest of 1/16 lime

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.