Bring a large pot of salted water to a boil. Once boiling, add the pasta and cook until al dente, approximately 8-10 minutes. Drain and rinse under cold water.

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

In a large mixing bowl, toss together the cooled pasta, pesto, cherry tomatoes, mozzarella, pepperoncini, and parsley until well combined.

Cover the salad and chill in the refrigerator for at least 30 minutes before serving to let the flavors meld.