Start by boiling a large pot of salted water. Once it's at a rolling boil, add in your capellini pasta. Cook for about 3-5 minutes until tender but still with a slight bite. Drain and rinse with cool water.

In a large bowl, squeeze in the juice from two medium lemons. Add three tablespoons of extra virgin olive oil, garlic salt, and black pepper. Whisk until well combined.

Once the pasta has cooled, add it to the bowl with the dressing. Toss in the diced tomatoes and capers. Mix gently to coat the pasta with the dressing.

Stir in the chopped parsley for freshness. Toss everything together to ensure even distribution.

Serve immediately or chill in the fridge for at least 30 minutes to allow flavors to meld.