Bring a large pot of salted water to a rolling boil. Add pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and rinse under cool water.

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

In a mixing bowl, combine cooked pasta with pesto, cherry tomatoes, mozzarella, pepperoncini, and parsley. Toss until well mixed.

Taste and adjust seasoning. Cover and refrigerate for at least 30 minutes to chill.

Serve chilled or at room temperature. Garnish with parsley or pine nuts if desired.