Start by bringing a large pot of salted water to a rolling boil over high heat. Add in your chosen pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Drain the pasta and rinse under cold water.

In a food processor, add basil leaves, pine nuts, grated Parmesan cheese, olive oil, minced garlic, lemon juice, sea salt, and black pepper. Blend until smooth and creamy, scraping down the sides as needed. Set aside.

In a large mixing bowl, combine the cooled pasta with the prepared pesto. Gently fold in halved cherry tomatoes, fresh mozzarella, chopped pepperoncini, and parsley. Toss until everything is evenly coated.

Cover the bowl with plastic wrap and chill in the refrigerator for at least 30 minutes before serving to enhance flavors.