Slice the zucchini into thin rounds, sprinkle with salt, and let sit in a colander for 5-10 minutes. Pat dry.

Bring a large pot of water to a rolling boil with salt. Cook pasta according to package instructions until al dente, usually 8-10 minutes. Drain and rinse under cold water.

Heat olive oil in a skillet over medium heat. Sauté diced red onion for 4-5 minutes until soft and translucent. Transfer to a mixing bowl.

Increase heat to medium-high. Add zucchini slices and cut lemon halves, cooking for 4-6 minutes until golden brown.

In the mixing bowl, combine cooked pasta, spinach, and artichoke hearts. Toss to mix.

Blend dressing ingredients in a food processor until smooth and creamy, about 30-45 seconds.

Pour half of the dressing over the salad mixture and toss. Adjust seasoning if necessary. Serve chilled or at room temperature.