Fill a large pot with water and bring it to a rolling boil over high heat. Add a generous tablespoon of salt, then add the capellini and cook according to the package instructions, usually around 3-4 minutes.

While the pasta is cooking, squeeze the juice from the lemons into a mixing bowl, adding extra virgin olive oil, salt, and garlic powder. Whisk until well combined.

Once the capellini is cooked, drain it and let it cool for a few minutes. Combine the warm pasta with the dressing, halved grape tomatoes, capers, and Parmesan cheese, tossing gently.

Cover the bowl with plastic wrap or transfer to an airtight container. Refrigerate the salad for at least one hour to meld the flavors.

Before serving, toss in fresh basil leaves and sprinkle with lemon zest. Mix gently to incorporate all ingredients.

Serve the Cold Lemon Capellini Salad in bowls or on plates, garnishing with additional Parmesan and capers as desired.