Bring a large pot of salted water to a boil. Add capellini pasta and cook according to package instructions until al dente, usually 2-5 minutes. Drain and let cool.

In a bowl, whisk together the juice of two lemons, olive oil, salt, and garlic powder until blended.

Transfer the cooled pasta to a mixing bowl and pour the dressing over. Toss gently to combine. Add grape tomatoes and capers, mixing evenly.

Add freshly grated Parmesan cheese to the pasta mixture and toss until well incorporated.

Cover and refrigerate for at least one hour to chill and let flavors meld.

Before serving, give the salad a final toss and add fresh basil, more Parmesan, and extra capers if desired.