Bring a large pot of salted water to a boil. Cook the pasta for 8-12 minutes until al dente. Drain and rinse under cold water.

In a food processor, blend basil, pine nuts, parmesan, olive oil, garlic, lemon juice, sea salt, and black pepper until smooth.

In a mixing bowl, combine cooled pasta with pesto, cherry tomatoes, mozzarella, pepperoncini, parsley, and red onion. Toss until coated.

Adjust seasoning to taste, adding salt or pepper as needed.

Chill for at least 15 minutes before serving. Enjoy chilled or at room temperature.