Begin by bringing a large pot of salted water to a rolling boil over high heat. Carefully add the capellini pasta and cook for about 5 minutes until it is al dente, then drain and rinse under cool running water.

While the pasta cools, whisk together the juice of both lemons, extra virgin olive oil, garlic salt, and black pepper in a medium mixing bowl until well blended.

Once the pasta has cooled, transfer it to a large mixing bowl. Drizzle the prepared lemon dressing over the pasta and gently toss to combine.

Fold in the diced tomatoes and capers into the mixture, stirring gently until evenly distributed.

Fold in the finely chopped parsley and lemon zest into the salad, then toss gently to combine.

Serve immediately or refrigerate for up to 5 days, tossing before serving.