Slice the zucchini into thin rounds and sprinkle with salt. Let sit for 15 minutes to draw out excess water. Pat dry before sautéing.

Bring a large pot of salted water to a boil, add pasta, and cook according to package instructions for 9-11 minutes until al dente. Drain and rinse under cold water.

In a skillet, heat olive oil over medium heat. Add diced onions and sauté for 5-7 minutes until softened and golden brown. Transfer to a mixing bowl.

In the same skillet, add zucchini rounds and cook for 3-4 minutes until caramelized. Add halved lemons, cut-side down, and cook for 2 more minutes.

Blend basil, parsley, lemon zest, garlic, pepitas, yogurt, and miso in a blender with remaining olive oil and lemon juice until smooth.

In the bowl with sautéed onions, add cooked pasta, sautéed zucchini, and caramelized lemons. Mix in half of the dressing and adjust to taste.

Let the salad sit for 10 minutes to meld flavors. Serve chilled or at room temperature.