Bring a large pot of salted water to a boil. Add the capellini pasta and cook according to package instructions until al dente, about 3-5 minutes.

Drain the pasta in a colander and rinse under cold water to stop the cooking process. Set aside.

In a mixing bowl, whisk together the olive oil, lemon juice, lemon zest, honey, salt, and black pepper until well combined.

In a large mixing bowl, combine the cooked capellini, cherry tomatoes, cucumber, red onion, and fresh basil.

Pour the dressing over the salad and toss gently to combine all ingredients evenly.

Transfer the salad to a serving platter and serve immediately, or refrigerate for 30 minutes for flavors to meld.