Cook the pasta in a large pot of salted boiling water according to package instructions until al dente, about 8-10 minutes. Drain and rinse under cold water.

In a food processor, combine fresh basil leaves, pine nuts, grated Parmesan cheese, olive oil, garlic, lemon juice, and sea salt. Process until smooth.

In a large mixing bowl, combine cooled pasta with prepared pesto, cherry tomatoes, mozzarella, pepperoncini, and parsley. Toss gently to combine.

Taste and adjust seasoning with more salt or black pepper if needed.

Refrigerate the salad for at least 30 minutes before serving to enhance flavors.