In a large pot, bring salted water to a rolling boil and add your chosen pasta. Cook according to package instructions until al dente, then drain and rinse under cold water.

In a food processor, combine basil, pine nuts, Parmesan cheese, garlic, lemon juice, olive oil, sea salt, and black pepper. Blend until smooth and creamy, about 30-60 seconds.

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

Taste and adjust seasoning if necessary, then cover and refrigerate for at least 15-20 minutes.

Serve the salad cold, tossing gently before serving and adding more olive oil or cheese if desired.