Sprinkle the sliced zucchini with salt and let it sit for 5–10 minutes. Pat dry with a paper towel.

In a large pot, bring salted water to a boil. Add your pasta and cook until al dente, about 8-10 minutes. Drain and rinse under cold water.

In a skillet, heat olive oil over medium heat. Sauté chopped red onion until softened, about 3–5 minutes. Transfer to the mixing bowl.

In the same skillet, caramelize zucchini until golden, about 4–6 minutes. Add lemon halves cut-side down for 2 minutes. Add both to the mixing bowl.

In a blender, combine basil, parsley, lemon zest, garlic, pepitas, and yogurt. Add miso paste and olive oil. Blend until smooth.

Pour half of the dressing over the mixture, tossing gently to combine. Taste and add more dressing if desired.

Serve immediately or store in an airtight container in the refrigerator for up to 4-5 days.