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

In a food processor, combine fresh basil, pine nuts, Parmesan cheese, olive oil, garlic, lemon juice, sea salt, and black pepper. Blend until smooth.

In a mixing bowl, add cooled pasta and pesto. Toss to coat well. Fold in cherry tomatoes, mozzarella, pepperoncini, parsley, and red onion.

Taste and adjust seasoning. Add more salt or pepper or a splash of olive oil if needed.

Serve chilled or at room temperature. Garnish with fresh basil or extra Parmesan if desired.