Begin by slicing the zucchini into thin rounds. Sprinkle lightly with salt and let them sit for about 5-10 minutes to draw out excess water. Pat them dry with a paper towel.

In a large pot, bring salted water to a rolling boil. Add your favorite pasta and cook it until al dente, typically around 8-10 minutes. Drain and rinse the pasta under cold water until cool.

Heat a drizzle of olive oil in a skillet over medium heat. Add the chopped onions with a pinch of salt and sauté until soft, about 4-5 minutes, then transfer to the mixing bowl.

In the same skillet, add the prepared zucchini and cook for about 3 minutes until golden brown. Add the lemon, cut side down, and cook for another 5-6 minutes. Transfer to the mixing bowl.

In a blender, combine basil, parsley, lemon zest, garlic, pepitas, plant-based yogurt, miso paste, and the juice from the cooked lemon. Blend until smooth and creamy.

Take half of the dressing and toss it with the pasta mixture until well coated. Add more dressing if desired.

To store leftovers, transfer the salad to an airtight container in the refrigerator. It can be kept for 4-5 days.