Prepare the zucchini by washing and cutting it into half-moon slices, sprinkle with salt and let it sit for 10 minutes to draw out moisture, then pat dry.

In a large pot, bring salted water to a boil, add pasta and cook according to package instructions (8-10 minutes), drain and rinse under cold water.

Heat olive oil in a skillet, add red onion and sauté for 4-5 minutes until soft, then transfer to the mixing bowl with pasta.

In the skillet, cook zucchini for 4-5 minutes until golden brown. Add halved lemons for 2 minutes, then mix with pasta.

In a blender, combine basil, parsley, lemon zest, garlic, yogurt, miso, and olive oil, blend until smooth.

Pour half of the dressing over the pasta mixture, toss gently to coat, and adjust seasoning as needed.

Chill for at least 15 minutes, then serve cold and enjoy your refreshing salad!