Slice the zucchini into thin rounds, sprinkle with salt, and let sit for 10 minutes, then pat dry.

Boil salted water in a pot, add pasta, and cook al dente for 8-10 minutes. Drain and rinse with cold water.

In a mixing bowl, combine pasta, spinach, and artichoke hearts. Fold gently.

Sauté chopped red onions in a skillet with oil for 3-4 minutes until soft, then add to the mixing bowl.

In the skillet, cook zucchini slices cut side down for 4-5 minutes, adding lemon slices for the last 2 minutes, then mix with salad.

Blend basil, parsley, lemon zest, garlic, pepitas, yogurt, miso paste, and olive oil until smooth.

Pour half the dressing over the salad, toss and serve immediately or chill for 30 minutes.