Begin by bringing a large pot of salted water to a rolling boil. Add 1 pound of pasta and cook according to package instructions until al dente, typically 8-10 minutes. Drain and rinse under cold water.

In a food processor, combine 3 cups of basil leaves, ⅓ cup of pine nuts, ⅓ cup of grated Parmesan cheese, ½ cup of olive oil, 2 cloves of garlic, and 1 tablespoon of lemon juice. Season with 1 teaspoon of sea salt and ¼ teaspoon of black pepper. Blend until smooth and creamy.

In a large mixing bowl, combine the cooled pasta with the pesto. Add in 1 cup of halved cherry tomatoes, 8 oz of mozzarella, ¼ cup of chopped pepperoncini, and ¼ cup of parsley. Gently toss everything until well-coated.

Taste the salad and adjust seasoning with more salt and pepper if necessary. Stir well to distribute evenly.

Cover the salad with plastic wrap or seal in a container, and refrigerate for at least 30 minutes to allow flavors to meld.