Cook pasta in a large pot of salted boiling water for 4-5 minutes until al dente, drain, and rinse with cool water.

Combine lemon juice, olive oil, garlic salt, and black pepper in a mixing bowl and whisk until emulsified.

Add cooled capellini to the dressing, then stir in tomatoes and capers, tossing to coat.

Add chopped parsley and lemon zest, tossing everything together until well mixed.

Serve immediately or chill for at least 30 minutes before serving to enhance flavors.