Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until tender but firm to the bite. Drain and rinse under cold water.

In a food processor, combine basil leaves, pine nuts, parmesan cheese, olive oil, garlic, lemon juice, salt, and black pepper. Blend until smooth and creamy, scraping down the sides as needed.

In a large bowl, combine the cooked pasta, pesto, halved cherry tomatoes, mozzarella pieces, chopped pepperoncini, and parsley. Gently toss to mix and season to taste.