Boil a large pot of salted water. Cook 16 oz of dry noodles according to package directions until al dente.

Drain the cooked noodles and immediately rinse under cold water until completely cooled.

Transfer the cooled noodles to a large mixing bowl. Add 1 pint of halved cherry tomatoes, 8 oz of mozzarella cheese, 0.5 cup of diced red onion, and 0.25 cup of sliced peperoncini.

Pour 1 cup of basil sauce over the ingredients. Toss gently until everything is evenly coated.

Serve immediately or chill in the refrigerator in an airtight container for up to 3 days.