Begin by washing and slicing the zucchini into thin half-moons. Sprinkle with salt and let sit for 5-10 minutes. Pat dry with a paper towel.

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

Heat a splash of olive oil in a skillet over medium heat. Add chopped red onion and sauté for about 5 minutes until translucent. Transfer to the pasta bowl.

In the same skillet, add more oil if needed. Sear the zucchini and cut lemon halves, cut-side down for 3-6 minutes. Remove from heat.

In a blender, combine fresh basil, parsley, lemon zest, garlic, pepitas, yogurt, miso paste, and olive oil. Blend until smooth, adding juice from seared lemon.

Pour half of the dressing over the pasta and mix until well-coated. Adjust dressing to taste.

Serve the salad in a dish, garnishing with pepitas on top. Enjoy chilled or store in the fridge for 4-5 days.