Bring a large pot of salted water to a rolling boil over high heat. Once boiling, add the capellini pasta and cook according to package instructions until al dente, about 3-4 minutes. Drain the pasta in a colander and rinse it under cold water to stop the cooking process. Allow the pasta to cool slightly while you prepare the dressing.

In a medium-sized mixing bowl, combine freshly squeezed lemon juice, olive oil, salt, and granulated garlic powder. Whisk together until the mixture is smooth and well-blended, approximately 1-2 minutes.

In a large mixing bowl, transfer the cooled capellini pasta. Pour the prepared dressing over the pasta, and gently toss to combine. Add freshly grated Parmesan cheese, chopped tomatoes, and capers, stirring carefully until all ingredients are evenly coated.

Cover the mixing bowl with plastic wrap or a lid and refrigerate the salad for at least 1 hour before serving.

Just before serving, tear fresh basil leaves into smaller pieces and sprinkle them on top of the chilled salad.