Fill a large pot with water, adding a generous tablespoon of salt. Bring to a rolling boil, then add the capellini pasta. Cook for 2–4 minutes until al dente.

While pasta cools, combine lemon juice, olive oil, garlic powder, and a pinch of salt in a mixing bowl. Whisk until cohesive.

Transfer drained capellini to a mixing bowl, pour dressing over pasta, and stir gently. Fold in halved grape tomatoes, capers, and Parmesan cheese.

Cover and chill in the refrigerator for about 1 hour, or serve at room temperature if short on time.

Before serving, add torn basil leaves and lemon zest, and toss gently to combine.

Serve in a large dish with lemon wedges on the side.