Slice your zucchini and salt lightly. Let sit for 5-10 minutes to draw out moisture; pat dry before cooking.

Bring salted water to a boil and cook pasta until al dente, about 8-10 minutes. Drain and rinse under cold water.

In a skillet, heat oil, add onions with salt, and sauté for 4-5 minutes until translucent. Combine in a bowl with the pasta, spinach, and artichokes.

In the same skillet, cook zucchini cut side down over medium-high heat for 3-6 minutes until caramelized; add to the pasta mixture.

Blend fresh basil, parsley, lemon zest, garlic, pepitas, vegan yogurt, miso, and lemon juice until smooth; adjust consistency if needed.

Pour half of the dressing on the pasta salad and toss to combine. Add more dressing if desired.