Begin by bringing a large pot of salted water to a rolling boil over high heat. Once boiling, add pasta and cook until al dente, about 8-10 minutes. Drain and rinse under cold water.

While the pasta is cooking, combine basil leaves, pine nuts, Parmesan cheese, olive oil, garlic, lemon juice, sea salt, and black pepper in a food processor. Pulse until smooth.

In a large mixing bowl, combine the cooled pasta with the pesto, ensuring the pasta is evenly coated. Add cherry tomatoes, mozzarella, pepperoncini, and parsley. Gently toss together.

Taste and adjust the seasoning if necessary. Cover and chill in the refrigerator for at least 30 minutes.

Before serving, give the salad a gentle toss, transfer to a serving dish, and garnish with extra parsley or Parmesan if desired.