From the kitchen

Roasted zucchini, chickpea & artichoke pasta salad

Light but filling, and it holds up in the fridge better than most pasta salads have any right to

Why this one made the rotation

I wanted something that didn't feel heavy after a run but still left me full a few hours later, and this is what I landed on. Everything except the pasta roasts on one sheet pan, which keeps cleanup down to almost nothing. I made it with chickpeas for the protein and used a store-bought artichoke vinaigrette instead of mixing my own; there was no reason to overcomplicate a dressing that already tasted good out of the bottle.

Why it works for runners

• Roasted zucchini and artichokes bring fiber and volume without weighing the dish down
• Chickpeas add plant-based protein and carbs to help refill glycogen
• Easy to make ahead - it's actually better after an hour or two in the fridge
• Flexible protein, so it fits whatever's already in the kitchen

Ingredients (3-4 servings)

• 12 oz rotini or fusilli pasta
• 2 medium zucchini, sliced into half-moons
• 1 can (14 oz) chickpeas, drained and patted dry
• 1 jar (12 oz) marinated artichoke hearts, quartered
• ½ red onion, thinly sliced
• 2 Tbsp olive oil
• Salt, pepper, and garlic powder, to taste
• ⅓ to ½ cup store-bought artichoke vinaigrette (start light, add more to taste)
• Fresh parsley, chopped, for garnish
• Grated parmesan, optional

Instructions

1. Preheat oven to 425°F (220°C) and cook the pasta according to package directions. Drain and set aside.
2. Toss the zucchini and chickpeas with the olive oil, salt, pepper, and garlic powder. Spread on a sheet pan along with the quartered artichoke hearts and sliced red onion.
3. Roast for 20 to 25 minutes, until the zucchini is lightly browned and the chickpeas have started to crisp at the edges.
4. Combine the roasted vegetables and chickpeas with the cooked pasta in a large bowl.
5. Add the artichoke vinaigrette a little at a time, tossing to coat, until it's dressed the way you like it.
6. Top with chopped parsley and parmesan, if using. Serve warm or chilled.

A few notes from making this a bunch of times

• Pat the chickpeas dry first. Extra moisture is the difference between chickpeas that crisp up in the oven and ones that just steam.
• Don't overdress it early. The vegetables release a little liquid as they cool, so I usually hold back some vinaigrette and add it right before serving instead of all at once.
• It's better the next day. The flavors settle in overnight, so this is a good one to make the night before instead of right before eating it.
• The store-bought vinaigrette is doing real work here. A good marinated artichoke vinaigrette already has the acid, garlic, and herbs handled - no reason to reinvent it.

Approximate nutrition (per serving, with chickpeas)

• Calories: ~430
• Protein: 15g
• Carbohydrates: 62g
• Fat: 14g
• Fiber: 8g

Swapping in salmon or chicken will raise the protein total; tofu keeps it plant-based with a smaller bump.

Meal-prep tip

This holds up well for 3 to 4 days in the fridge. Pack it into containers once it's cooled, and give it a quick toss before eating since the pasta soaks up some of the dressing overnight.