Bring a large pot of salted water to a rolling boil over high heat. Add the capellini pasta and cook according to package instructions until al dente, typically about 2-4 minutes. Drain and set aside to cool.

In a medium bowl, zest and juice the lemons, ensuring you have about a quarter cup of juice. Whisk in the olive oil, garlic powder, and a generous pinch of salt until well combined.

In a large mixing bowl, place the cooled capellini pasta. Pour the lemon dressing over the pasta and gently toss to coat. Add in the halved grape tomatoes, capers, and freshly grated Parmesan cheese.

Cover the bowl with plastic wrap and place it in the refrigerator for at least one hour to let the flavors meld.

Just before serving, gently fold in the fresh basil leaves and add a touch of lemon zest. Serve with additional Parmesan cheese and lemon wedges.