Bring a large pot of water to a boil, then cook the capellini until tender, about 3-4 minutes per package directions, using a quick test to avoid overcooking. Drain and immediately rinse with cold water so the delicate strands stay separate and cool.

Spread the rinsed capellini on a sheet pan in a thin layer to cool further, about 5 minutes, so it’s ready to absorb the lemon dressing without turning clumpy. Let it come to room temperature while you mix the dressing.

In a bowl, whisk the olive oil, lemon juice, lemon zest, minced garlic, salt, and pepper until the garlic is evenly distributed and the mixture looks slightly emulsified, about 30 seconds. Taste and adjust salt or pepper if needed.

Gently toss the cooled capellini with the lemon dressing, using light hand motions to avoid breaking the delicate strands. Stop tossing as soon as the pasta looks evenly coated.

Add the parsley, basil, Parmesan, and cherry tomatoes, then toss gently again until the tomatoes are coated and the herbs are dispersed. Finish with a quick pinch of salt and pepper only if needed.

Transfer to a serving bowl or cover and refrigerate for 30 minutes before serving. Serve chilled so the lemon flavor tastes bright and the pasta stays tender.