Begin by bringing a large pot of salted water to a rolling boil over high heat. Add the capellini pasta and cook for approximately 5 minutes, stirring gently to prevent sticking. Drain the pasta and rinse it under cold water.

In a large mixing bowl, whisk together the juice of two fresh lemons, olive oil, garlic salt, and black pepper until fully combined.

Add the cooled capellini pasta, diced tomatoes, and capers to the mixing bowl. Gently toss all the ingredients together until the pasta is well coated.

Stir in the chopped curly leaf parsley and lemon zest, mixing until evenly distributed.

You can serve the salad immediately or refrigerate for about 30 minutes before serving for enhanced flavors.