Prepare Zucchini: Slice zucchini into thin half-moons, sprinkle with salt, let sit for 10 minutes, then pat dry.

Cook Pasta: Boil salted water, add pasta, cook until al dente (8-10 minutes), drain, and rinse under cold water.

Sauté Onions: Heat olive oil in a skillet, add red onion, sauté for 3-4 minutes until soft, then transfer to mixing bowl.

Caramelize Vegetables: In the same skillet, add prepared zucchini and cut lemons, cook for 5-6 minutes until browned and charred, then transfer to mixing bowl.

Blend Dressing: In a blender, combine basil, parsley, lemon zest, garlic, yogurt, miso, and olive oil, blend until creamy.

Combine Salad: Pour dressing over pasta and vegetables, toss gently to coat, taste and adjust seasoning before serving.