Prepare Zucchini: Wash and slice zucchini into thin rounds, sprinkle with salt, let sit for 5-10 minutes, and pat dry.

Cook Pasta: In a large pot, boil salted water, add pasta, and cook according to package instructions for about 8-10 minutes. Drain and rinse under cold water.

Sauté Onions: Heat olive oil in a skillet, sauté diced red onion with salt for 5-7 minutes until translucent, then transfer to a mixing bowl.

Caramelize Vegetables: Add zucchini and cut lemon halves to the skillet, cook zucchini for 3 minutes, then flip lemons for 5-6 minutes until charred.

Prepare Dressing: In a blender, combine basil, parsley, lemon zest, garlic, pepitas, vegan yogurt, miso paste, and juice from cooked lemons, blend until smooth.

Combine: In the mixing bowl with sautéed onions, add cooked pasta, caramelized zucchini, and artichoke hearts, pour half of the dressing and toss.

Serve: Salad can be enjoyed right away or chilled for an hour. Serve cold or at room temperature.