Bring a large pot of salted water to a rolling boil. Carefully add the capellini pasta and cook for about 5 minutes, or until al dente. Drain and rinse under cold water.

In a spacious mixing bowl, whisk together lemon juice and zest, extra virgin olive oil, garlic salt, and black pepper until emulsified.

Add the cooled capellini pasta, diced tomatoes, and capers to the bowl. Gently toss until the pasta is well-coated.

Finely chop the curly leaf parsley and fold it into the salad, tossing gently to combine.

Enjoy the salad immediately or cover and chill for about 30 minutes before serving for enhanced flavor.