Fill a large pot with water and bring it to a rolling boil. Once boiling, add a tablespoon of salt and stir in the capellini pasta. Cook for 2 to 4 minutes until al dente. Drain and set aside to cool.

In a medium mixing bowl, whisk together the lemon juice, olive oil, salt, and garlic powder until smooth.

In a large mixing bowl, combine the cooled pasta, halved tomatoes, capers, and grated Parmesan. Drizzle the dressing over and toss to coat.

Cover and refrigerate for at least 1 hour to allow flavors to meld.

Before serving, add basil leaves and lemon zest. Top with additional Parmesan and capers if desired.

Serve chilled with lemon wedges on the side.