Bring a large pot of salted water to a rolling boil over high heat. Cook 1 pound of pasta until al dente, typically around 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 Parmesan cheese, and 2 cloves of garlic. Pulse until finely chopped, drizzle in ½ cup of olive oil while blending until smooth. Add 1 tablespoon of lemon juice, 1 teaspoon of sea salt, and ¼ teaspoon of black pepper, then blend until well incorporated.

In a large mixing bowl, combine the cooked pasta with the prepared pesto. Add 1 cup of halved cherry tomatoes, 8 oz of mozzarella, ¼ cup of chopped pepperoncini, and ¼ cup of parsley. Gently toss until well combined.

Cover and refrigerate the salad for at least 30 minutes to let the flavors meld.

After chilling, give the salad a quick toss before serving. Garnish with additional basil or Parmesan if desired. Serve chilled.