Blend the lemon zest and juice, parsley, garlic, salt, and pepper in a blender. With the machine running gradually blend in the oil. Season the vinaigrette to taste with more salt and pepper.
Cook the cappelletti according to the directions, drain, and rinse with cold water. Move the pasta to a large serving bowl and toss together with the rest of the ingredients.
25/05/2010 - Super hot day (35 w/out humidex)!...so made this amazing salad! I added mini cucumbers too. Couldn't find cappeletti so used coccettine (like tiny shells). Served with sliced 'Cola Chicken' breast on a bed of lettuce and Yellow Tail sauvignon blanc.
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|Serving Size: 1 Serving (309g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 114 (41%)|
|Amt Per Serving||% DV|
|Total Fat 12.7g||17 %|
|Saturated Fat 1.8g||9 %|
|Monounsaturated Fat 8.4g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 40.9mg||13 %|
|Sodium 16.5mg||1 %|
|Potassium 183.7mg||5 %|
|Total Carbohydrate 36.6g||11 %|
|Dietary Fiber 1.9g||8 %|
|Sugars, other 34.6g|
|Protein 7g||10 %|
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Calories per serving: 275
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