Wash the zucchini and cut it into half-moon slices. Sprinkle sea salt and let sit for 5-10 minutes to draw out moisture. Pat dry with a paper towel.

In a large pot, bring water to a boil and add salt. Toss in the orecchiette pasta and cook until al dente, about 8-10 minutes. Drain and rinse under cold water.

In a mixing bowl, combine the rinsed pasta, fresh spinach, and marinated artichoke hearts. Toss gently to mix.

In a skillet, heat olive oil and sauté diced red onion for about 5 minutes until soft and translucent. Add to pasta salad.

Sear zucchini and lemon halves in the same skillet for about 3-5 minutes until caramelized. Add to salad.

Blend fresh basil, parsley, lemon zest, garlic, pepitas, yogurt, miso paste, olive oil, lemon juice, and salt until smooth.

Pour dressing over salad mix and toss until everything is well-coated. Chill in the refrigerator for 30 minutes before serving.