This is a 64 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.

* 48 lb. smoked salmon
* 16 gallons cooked rotini (64 - 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 32 bunches basil (variation: mint)
* 2 gallons olive oil
* 2 cups minced garlic, or 192 cloves
* 2/3 cup salt
* 2/3 cup dill weed
* 2/3 cup ground black pepper
* 12 lb. shredded Parmesan or Romano cheese
* 2 quarts lemon juice and 2/3 cup crushed, grated lemon peel
  *or* if doubling recipe, juice and zest of 1 medium lemon
  *or* (variation) juice and zest of 64 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.