Begin by slicing the zucchini into thin rounds and placing them in a bowl. Sprinkle lightly with salt and let them sit for 5-10 minutes to draw out moisture. Pat dry with paper towels.

In a large pot, bring salted water to a rolling boil. Add Orecchiette and cook according to package instructions until al dente, about 8-10 minutes. Drain and rinse under cold water.

Heat a tablespoon of oil in a skillet over medium heat. Add the sliced red onion and sauté for 2-3 minutes until translucent. Add zucchini and halved lemons, caramelizing for 3-6 minutes until tender.

In a mixing bowl, combine cooled pasta, sautéed onions, warm zucchini, spinach, and marinated artichoke hearts. Squeeze the juice from the caramelized lemon into the bowl.

In a blender, combine basil, parsley, lemon zest, garlic, pepitas, yogurt, miso paste, olive oil, remaining lemon juice, and salt. Blend until smooth and creamy.

Pour half of the dressing over the salad mixture and toss gently. Adjust seasoning as needed, reserving remaining dressing for serving.