Salt the zucchini pieces lightly and place them on a clean towel. Let sit for 5–10 minutes to draw out moisture, then pat dry.

Bring a pot of water to a boil. Add a generous pinch of salt and cook the orecchiette until al dente per package directions. Drain and rinse immediately with cold water. Transfer the cold pasta to a large mixing bowl.

Add the chopped spinach and diced artichokes to the mixing bowl.

Heat 1 tbsp olive oil in a large skillet over medium heat. Add the diced red onion with a pinch of salt and sauté until softened, about 5–7 minutes. Transfer onions to the mixing bowl.

In the same skillet, add the zucchini pieces cut side down and the lemon halves on opposite sides of the pan. Cook the zucchini undisturbed for about 3 minutes until it begins to caramelize, then flip and cook the other side. Cook the lemon halves cut side down until caramelized and darkened slightly, about 5–6 minutes. Remove lemon and add zucchini to the mixing bowl.

In a blender or tall cup, combine basil, parsley, lemon zest, grated garlic, pepitas, plant-based yogurt, miso paste, remaining olive oil, the juice from the cooked lemon halves, and a pinch of kosher salt. Blend until smooth. Taste and adjust salt and lemon as needed.

Pour about half the dressing over the pasta mixture and toss to combine. Add more dressing for a creamier salad. Serve at room temperature or chilled.