Bring a large pot of salted water to a boil over high heat. Once boiling, add the 1 pound of pasta and cook according to package instructions until tender, usually about 8–10 minutes. Drain the pasta and promptly rinse it under cold water to cool it off and stop the cooking process. Set the cooled pasta aside in a large mixing bowl.

Using a food processor, combine 3 cups of fresh basil leaves, ⅓ cup of pine nuts, ⅓ cup of grated Parmesan cheese, ½ cup of olive oil, 2 cloves of garlic, 1 tablespoon of lemon juice, 1 teaspoon of sea salt, and ¼ teaspoon of black pepper. Blend until the mixture is smooth and creamy, pausing to scrape down the sides as needed. Set the vibrant pesto aside, ready to dress the salad.

In the bowl with the cooled pasta, add the prepared pesto, 1 cup of halved cherry tomatoes, 8 oz of diced fresh mozzarella, ¼ cup of chopped pepperoncini, and ¼ cup of finely chopped parsley. Gently toss all the ingredients together using a spatula until everything is evenly coated with the creamy pesto. Be sure to taste as you go, adjusting seasoning if needed for a perfect Pesto Pasta Salad.

For the best flavor, cover the salad with plastic wrap or a lid and refrigerate for at least 30 minutes. This allows the ingredients to meld together beautifully. When ready to serve, give the salad a gentle toss and adjust any seasoning or dressing if necessary. Enjoy your refreshing Pesto Pasta Salad as a delightful main dish or a colorful side at your next gathering!