Smoked Salmon Pasta Salad

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

• 96 lb. smoked salmon
• 32 gallons cooked rotini (128 - 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 64 bunches basil (variation: mint)
• 4 gallons olive oil
• 1 quart minced garlic, or 384 cloves
• 1 ¼ cups salt
• 1 ¼ cups dill weed
• 1 ¼ cups ground black pepper
• 24 lb. shredded Parmesan or Romano cheese
• 1 gallon lemon juice and 1 ¼ cups crushed, grated lemon peel
  or if doubling recipe, juice and zest of 1 medium lemon
  or (variation) juice and zest of 128 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.