Slice the zucchini thinly and sprinkle with salt. Let it sit for 5-10 minutes to draw out moisture, then pat dry.

In a large pot, bring salted water to a boil and cook the pasta until al dente, typically 8-10 minutes. Drain and rinse under cold water.

Heat a skillet over medium heat, add olive oil, and sauté diced red onion for about 4-5 minutes until translucent.

In the same skillet, add more olive oil and cook zucchini slices and halved lemon pieces for about 4-6 minutes until golden.

In a mixing bowl, combine the cooked pasta, sautéed zucchini, red onion, spinach, and artichoke hearts. Toss gently.

In a food processor, combine vegan yogurt, lemon juice, and miso paste. Blend until smooth for the dressing.

Pour half of the dressing over the salad mixture and gently toss to combine. Serve chilled or at room temperature.