Prepare the Zucchini: Slice zucchini into thin half-moons, sprinkle salt, rest for 10 min, then pat dry.

Cook the Pasta: Bring salted water to a boil, cook pasta until al dente (8-10 min), drain and rinse.

Sauté the Onion: Heat olive oil, sauté red onion for 3-4 min until translucent, then add to mixing bowl.

Sear the Zucchini: In the skillet, add olive oil, cook zucchini slices until golden-brown (4-5 min), then add to bowl.

Create the Creamy Dressing: Blend basil, parsley, lemon zest, garlic, pumpkin seeds, yogurt, miso paste, and lemon juice until smooth.

Toss the Salad: Pour half the dressing over pasta salad, toss gently, adjust seasoning and dress as needed.

Serve and Store: Chill for 30 min or serve immediately; store leftovers in airtight container for 4-5 days.