Side Dishes
Transforming Costco rotisserie chicken into this Greek pasta salad recipe is the ultimate weeknight game-changer—juicy shredded chicken meets crisp celery crowns in a bright, herby dressing. The beauty? No cooking required beyond assembly, making this the perfect solution when you want restaurant-quality flavor without the effort.
I've perfected the balance of textures: tender pasta, crisp vegetables, and perfectly shredded chicken that stays moist.
This recipe builds on classic Greek salad elements but elevates them with al dente pasta and a dressing that clings to every ingredient. The secret lies in the celery crowns—thinly sliced celery that crisps beautifully when tossed with the dressing, adding a satisfying crunch.
I also recommend shredding the chicken just before mixing to keep it tender and full of flavor, rather than letting it dry out.
What you'll end up with is a vibrant, protein-packed salad that's hearty enough to serve as a main dish or light enough for a side. The lemon-herb dressing ties everything together, while the feta cheese adds that signature tangy bite.
It's the kind of meal that comes together in minutes but tastes like you spent hours preparing it.
Perfect for meal prep, potlucks, or a quick lunch when you want something substantial yet refreshing. The ingredients scale easily, so you can make just enough for two or double it for a crowd. Let's make this salad!
Ingredients for costco rotisserie chicken greek pasta salad
Juicy rotisserie chicken, crisp celery crowns, and herby dressing—this salad transforms leftovers into restaurant-quality magic.
| Ingredient | Amount | Notes |
|---|---|---|
| Costco Rotisserie Chicken 🍗 | 3 lb | Shredded, skin removed |
| Penne Pasta 🍝 | 1 ½ cups | Uncooked, al dente preferred |
| English Cucumber 🥒 | 1 whole | Thinly sliced, seeds removed |
| Cherry Tomatoes 🍅 | 1 pint | Halved, seeds removed |
| Celery Stalks 🧅 | 4 whole | Thinly sliced into crowns |
| Red Onion 🧅 | 1 whole | Thinly sliced, white part only |
| Kalamata Olives 🫒 | ½ cup | Pitted, sliced in half |
| Feta Cheese 🧀 | 1 cup | Crumbled, crumbled |
| Extra-Virgin Olive Oil 🫒 | ½ cup | High quality, fruity |
| Fresh Lemon Juice 🍋 | ¼ cup | Freshly squeezed |
| Fresh Dill 🌿 | ¼ cup | Chopped, stems removed |
| Fresh Parsley 🌿 | ¼ cup | Chopped, stems removed |
| Garlic Cloves 🧄 | 3 cloves | Minced, fresh preferred |
| Diamond Crystal Kosher Salt 🧂 | 1 ½ tsp | For pasta water |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly ground |
The rotisserie chicken from Costco is your secret weapon here—look for the plumpest, juiciest one you can find, preferably still warm. Shred it just before mixing to keep it tender (that's the game-changer!). For the celery crowns, grab the thickest stalks at Trader Joe's—they slice more dramatically. The feta? Okeanos brand from the deli section melts beautifully in this salad, but any good-quality crumbled feta works. Don't skip the lemon—freshly squeezed makes all the difference, especially if you're using it for anything else in the meal.
No fresh dill? Dried dill at half the amount works in a pinch, but trust me on the fresh stuff. Running low on Kalamata olives? Green olives or capers add a similar briny punch. The pasta water is non-negotiable—save a cup when cooking the penne and stir it into the dressing for extra flavor. Want more crunch? Add thinly sliced radishes or toasted pine nuts. For a spicier kick, toss in red pepper flakes or a pinch of cayenne with the dressing.
This salad tastes even better the next day—perfect for meal prep! Store components separately in airtight containers for up to 4 days, then assemble when ready to eat. The celery crowns stay crisp for 3 days if you wrap them in damp paper towels. For a crowd, double the dressing and keep it in a separate jar—just toss it all together before serving. The dressing keeps for 5 days in the fridge, and the pasta holds up well for 3 days if you rinse it in cold water after cooking.
Why You'll Love This Recipe
- No-Shave Ingredients: I swear, this recipe is the only time I’ve ever chopped cucumbers and celery without a single regret. The Costco chicken does all the heavy lifting—just shred it, toss it in, and let the lemon and olive oil work their magic. (Yes, even on a Tuesday night.)
- Taste Like a Vacation: That crisp-tender celery, the burst of juicy cherry tomatoes, and the creamy feta—it’s the kind of salad that makes you forget you’re eating something that took less than 30 minutes. The rotisserie chicken adds this smoky depth that turns a simple pasta dish into something ridiculously satisfying.
- Lunchbox Hero: Between us, this is my go-to for packed lunches. The pasta holds up for days, the chicken stays moist, and the cucumber stays crisp—no sad, soggy salads here. Honestly, my kids would eat it cold from the fridge, and that’s saying something.
- Budget Win: Costco chicken? Check. Pasta? Check. A handful of fresh veggies? Still cheaper than takeout. I’ve made this for 6 people for under $15, and it’s the only meal that actually feeds everyone without breaking the bank. Leftovers? Even better.
Step-by-step instructions for Costco rotisserie chicken Greek pasta salad
Transform leftover rotisserie chicken into a vibrant, restaurant-quality Greek pasta salad with crisp vegetables and bright Mediterranean flavors.
Cook the Pasta to Al Dente Perfection
Bring a large pot of water to a rolling boil and add 1.5 cups of the penne pasta. Stir immediately to prevent sticking. Cook until 1 minute before the package instructions for al dente texture—the pasta should have a slight bite when you taste it. Reserve 1 cup of pasta water before draining, as it contains vital starch that helps bind the dressing.
Drain the pasta and immediately rinse under cold water for 10 seconds to stop the cooking process. This prevents overcooking while keeping the pasta tender. Toss the drained pasta with 1 tablespoon of the extra-virgin olive oil to prevent sticking and enhance flavor.
Shred and Prepare the Chicken
Using two forks, shred the 3 lb Costco Rotisserie Chicken into bite-sized pieces, removing any skin or bones. Discard the skin and set the chicken aside. The chicken should be warm but not hot—this ensures it blends seamlessly with the cold salad components.
In a large mixing bowl, combine the shredded chicken with the cooked pasta. Gently toss to distribute the oil evenly. This step creates a base where all flavors will meld together beautifully. The warm chicken will help the pasta absorb the dressing more effectively later.
Prep and Slice the Vegetables
Thinly slice the 1 whole English cucumber into ¼-inch rounds, removing the seeds to prevent excess moisture. Halve the 1 pint cherry tomatoes and remove their seeds. Thinly slice the 4 whole celery stalks into ¼-inch crowns—this creates crisp, textural bites that hold up well in the salad.
Slice the 1 whole red onion into ¼-inch rings, using only the white part for milder flavor. Halve and pit the 0.5 cup kalamata olives. Add all prepared vegetables to the mixing bowl with the chicken and pasta. Toss gently to combine, ensuring even distribution of the crisp ingredients.
Make the Bright Mediterranean Dressing
In a small bowl, whisk together 0.25 cup fresh lemon juice, 0.5 cup extra-virgin olive oil, 3 minced garlic cloves, 0.25 cup chopped fresh dill, and 0.25 cup chopped fresh parsley. Season with 1.5 tsp diamond crystal kosher salt and 0.5 tsp ground black pepper.
Gradually drizzle in ½ cup of the reserved pasta water while whisking continuously. This creates an emulsified dressing that clings beautifully to the pasta and vegetables. The acidity from the lemon brightens the flavors, while the olive oil adds richness and moisture.
Assemble and Chill for Maximum Flavor
Pour the dressing over the pasta mixture and toss gently but thoroughly to coat all ingredients evenly. Fold in 1 cup crumbled feta cheese, reserving a few crumbles for garnish. Let the salad sit at room temperature for 10 minutes to allow the flavors to meld.
Transfer the salad to the refrigerator and chill for at least 30 minutes before serving. This chilling time enhances the flavors and allows the crisp vegetables to firm up slightly. Garnish with reserved feta crumbles and additional fresh dill before serving—this adds a final pop of color and freshness.
Pro Tips For Making Costco Rotisserie Chicken Greek Pasta Salad
- SHRED WITH YOUR HANDS: The Costco rotisserie chicken skin is crispy and stubborn—don’t grab the meat with your fingers like you’re tearing into a Thanksgiving turkey. Use two forks (one in each hand) to pull the meat apart in clean, bite-sized pieces. It’s faster and keeps the texture intact, especially for that Greek salad crunch.
- DICE CUCUMBER LIKE A PRO: Skip the knife and grab a mandoline if you’re making this for more than two people. Thin, even slices from an English cucumber stay crisp longer and look way more impressive. If you’re using a knife, cut the ends off first—those seeds turn the salad bitter in minutes.
- DON’T BOIL PASTA TOO LONG: Penne turns mushy fast, and no one wants sad, gluey noodles in their Greek salad. Test it at 1 minute before the package says “al dente,” then drain and rinse under cold water immediately. The starch clings to the salad ingredients, making everything stick together like a sad, soggy mess.
- SAVE TIME WITH PRE-CUT VEGGIES: Celery and cherry tomatoes are the worst to prep midweek. Buy pre-cut celery sticks (they’re sold in the salad bar section) and halved cherry tomatoes—it cuts prep time in half. Just give them a quick rinse and toss in. Your future self will high-five you in the grocery aisle.
Best sauces and condiments for this dish
Classic Greek Dressing
Start with the dressing that makes this salad sing: whisk together ½ cup extra-virgin olive oil, ¼ cup fresh lemon juice, 3 minced garlic cloves, ¼ cup chopped fresh dill, and ¼ cup chopped parsley.
The key is balancing richness with acidity—don’t skip the lemon! Add 1.5 tsp kosher salt and ½ tsp black pepper for depth. For extra tang, I sometimes add 1 tsp red wine vinegar to cut through the richness. 🍋
Creamy Yogurt Twist
For a lighter, creamier option, blend ½ cup plain Greek yogurt into the dressing after whisking the base ingredients. This adds protein and smooths out the texture while keeping it refreshing. I like Fage 5% fat for its tangy balance.
Add 1 tsp dried oregano to deepen the Greek flavors. Perfect for those who prefer a less oily dressing but still want richness.
Spicy Red Pepper Dressing
Want heat? Blend 2 tbsp red pepper flakes directly into the dressing for a smoky kick. For extra depth, add 1 tsp smoked paprika and ½ tsp cayenne pepper. This version pairs beautifully with the creamy feta and crisp celery.
I like to let it sit for 10 minutes before tossing to allow the flavors to meld—trust me, it’s worth the wait! 🌶️
Herb-Infused Olive Oil
For a no-dressing option, drizzle the salad with ¼ cup infused olive oil (steep 1 tbsp fresh oregano, 1 tbsp fresh thyme, and 2 garlic cloves in 1 cup olive oil for 1 hour before straining).
Toss with 1 tbsp lemon juice and ½ tsp salt for a lighter, more aromatic approach. This works especially well if you’re serving the salad as a side with grilled meats.
Tahini-Lemon Dressing
Swap traditional olive oil for a nutty twist: mix ¼ cup tahini with ¼ cup lemon juice, ¼ cup water, and 1 tsp honey to thin. Add 2 minced garlic cloves and 1 tbsp chopped mint for freshness.
This dressing adds a creamy, slightly sweet contrast to the salty feta and tangy olives. It’s a game-changer for those who love Middle Eastern flavors! 🌿
Nutrition facts
Frequently asked questions
Can I use Costco rotisserie chicken that's been refrigerated for a few days?
Yes, but with caution! The chicken should still be fresh and smell good—no sour or ammonia-like odors. For best results, shred it just before assembling the salad to keep it tender. If the chicken has been refrigerated for 3-4 days, reheat it gently in the oven at 350°F for 10 minutes before shredding to ensure food safety.
What's the best way to keep the celery crowns crisp in this salad?
Slice the celery just before adding it to the salad, and store any extras in the fridge wrapped in a damp paper towel inside a plastic bag. This method keeps them crisp for up to 3 days. For extra crunch, add a pinch of salt to the celery slices before tossing with the dressing—it helps draw out moisture.
Can I make this salad ahead of time?
Store the cooked pasta, shredded chicken, and chopped vegetables separately in airtight containers for up to 4 days. Keep the dressing in a separate jar. When ready to serve, toss everything together and let it sit for 10 minutes before serving. The flavors actually improve overnight!
How can I make this salad more substantial for a main dish?
Add 1 cup cooked quinoa or ½ cup chickpeas to bulk it up. For extra protein, fold in ½ cup crumbled goat cheese or ½ cup chopped hard-boiled eggs. Serve with warm pita bread or crusty bread on the side to make it a complete meal.
What if I don't have fresh dill or parsley?
No problem! Use 1 tbsp dried dill or 1 tsp dried parsley (about ¼ the fresh amount). For parsley, you can also substitute with 1 tbsp chopped mint or 1 tbsp chopped basil. The dressing will still taste great—just slightly different!