In a large pot, bring salted water to a rolling boil over high heat. Add capellini pasta and cook for about 5 minutes, then drain and rinse under cool running water.

In a large mixing bowl, combine the juice of two medium lemons, ¼ cup of extra virgin olive oil, garlic salt, and freshly cracked black pepper. Whisk until well incorporated.

Add the rinsed capellini to the bowl with dressing. Gently fold in the diced tomatoes and drained capers.

Finely chop curly leaf parsley and zest one of the lemons. Stir these into the salad mixture.

Pour the salad into a serving bowl and chill for 30 minutes to 1 hour before serving, or toss gently and serve immediately.