Bring a large pot of salted water to a boil and cook the pasta according to package instructions, about 8-10 minutes. Drain and rinse under cold water.

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

In a mixing bowl, combine the cooked pasta, pesto, halved cherry tomatoes, mozzarella, pepperoncini, and parsley. Toss gently until evenly coated.

Cover and refrigerate for at least 30 minutes to enhance flavor before serving. Serve immediately if short on time.