Start by bringing a large pot of salted water to a rolling boil over high heat. Once boiling, add the capellini pasta and cook for about 5 minutes, or until al dente. Drain the pasta in a colander and rinse it under cool water to stop the cooking process.

In a large mixing bowl, combine the juice of 2 medium lemons, 5 tablespoons of extra virgin olive oil, 1 teaspoon of garlic salt, and freshly cracked black pepper to taste. Whisk until the dressing is fully emulsified.

Add the cooled capellini pasta to the bowl with the dressing. Incorporate 1 cup of diced tomatoes and 2 tablespoons of capers. Gently toss everything together with a spatula.

Add 2 tablespoons of freshly chopped curly leaf parsley and the zest of 1 lemon to the pasta mixture. Toss gently to combine.

Let your Lemon Capellini Salad chill in the refrigerator for at least 30 minutes before serving for best flavor.