Slice the zucchini into bite-sized pieces and sprinkle with salt. Let sit for 5-10 minutes, then pat dry.

Boil salted water in a large pot. Cook pasta until al dente for about 8-10 minutes. Drain and rinse under cold water.

Heat olive oil in a large skillet. Sauté red onion for 3-4 minutes, then add zucchini and halved lemons. Cook for 5-6 minutes.

In a mixing bowl, combine cold pasta, spinach, artichoke hearts, and sautéed vegetables. Toss to combine.

Blend together dressing ingredients in a blender until smooth and creamy.

Pour half the dressing over the salad and toss well to coat. Adjust dressing as needed to taste.