Yield: 24 servings. 1/2 cup virgin olive oil 1/2 cup fresh Italian parsley leaves, coarsely chopped 1/3 cup lemon juice, freshly squeezed 1 1/4 qts. mayonnaise 1/2 cup capers, drained 3/4 tsp. white pepper 2 1/2 cups whipping cream 1 Chicken of the SeaÆ Premium Pink Salmon (40 oz. pouch) 18 cups fusilli pasta, cooked In food processor, purèe olive oil, parsley and lemon juice until smooth. Scrape down edges frequently and stir to ensure even blending. When smooth, add mayonnaise, ...

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