Costco Rotisserie Chicken Greek Pasta Salad Recipe: Shredded Tender Chicken Meets Mediterranean Crunch

This Costco rotisserie chicken Greek pasta salad transforms a weeknight dinner into a restaurant-worthy meal with minimal effort. The secret lies in perfectly shredded chicken—juicy, tender, and infused with Mediterranean flavors—paired with a crisp, herby pasta base.

I developed this recipe during a particularly busy week when I needed a dish that could be assembled in under 30 minutes without sacrificing flavor or texture.

The foundation of this salad is a simple yet bold dressing—bright lemon, tangy red wine vinegar, and a touch of Dijon mustard—that coats every ingredient without overpowering the natural flavors.

The key to achieving that restaurant-quality crunch is toasting the pasta slightly before tossing it with the dressing, which prevents it from becoming soggy. Add in crisp cucumbers, briny Kalamata olives, and crumbled feta for that classic Greek touch.

What you’ll end up with is a dish that’s as satisfying as it is elegant—shredded chicken that stays moist and flavorful, al dente pasta with a satisfying bite, and a dressing that ties everything together in perfect harmony.

The best part? It’s ready in time for lunch or dinner, with leftovers that taste just as good the next day. Serve it with warm pita bread or alongside grilled vegetables for a complete meal.

This recipe is the perfect balance of convenience and sophistication, proving that you don’t need to spend hours in the kitchen to create something special. Whether you’re feeding a family or hosting a casual gathering, this Greek pasta salad delivers tender, flavorful bites that everyone will love. Let’s get started!

Ingredients for costco rotisserie chicken greek pasta salad

Sixteen ingredients that transform Costco rotisserie chicken into a restaurant-worthy Greek pasta salad.

The rotisserie chicken is the star here—Costco's is ideal because it's consistently juicy and flavorful. Grab one from the deli section (the whole bird, not pre-shredded) and shred it yourself—it stays moister than store-bought shreds. For the pasta, penne holds up best to the dressing and won't get mushy. Toast it in olive oil for 2-3 minutes before adding dressing—this creates that perfect restaurant-quality crunch. The feta should be the briny, crumbly kind—none of that pre-shredded stuff that's been sitting in a can for months.

No Kalamata olives? Green olives or even capers work in a pinch, though they won't have that same briny depth. Substituting cherry tomatoes? Grape tomatoes or even diced regular tomatoes (drained well) will do, but they won't be as sweet. The dressing is where you can get creative—lemon zest instead of juice adds extra brightness, or swap red wine vinegar for white wine vinegar or apple cider vinegar. Fresh herbs? Dried dill at one-third the amount works, but fresh is absolutely essential for that bright Mediterranean flavor. The cucumber can be subbed with zucchini or even bell peppers if you're out, but they'll change the texture slightly.

This salad keeps beautifully—3-4 days in the fridge with the dressing on top to prevent sogginess. The pasta actually tastes better the next day as the flavors meld. For meal prep, I always make a double batch and portion it into glass containers—the dressing stays vibrant longer. If you're serving it for a crowd, assemble it just before serving to keep the cucumbers crisp. The dressing can be made ahead and stored separately for up to 1 week—just give it a good stir before using.

Step-by-step instructions for Costco rotisserie chicken Greek pasta salad

Here's how to transform Costco rotisserie chicken into a vibrant, Mediterranean-inspired pasta salad that's perfect for meal prep.

Remove all the meat from the rotisserie chicken, discarding skin and bones. I like to use two forks - one to grip the meat and another to pull it apart into shreds. Aim for bite-sized pieces that will hold up well in the salad. If you find any particularly fatty pieces, trim them away to keep the dish light.

Place the shredded chicken in a large mixing bowl. This is where all the magic will come together, so use a bowl that's big enough to comfortably accommodate all your ingredients without overcrowding. The chicken should be completely cool before proceeding - this ensures it won't make your dressing watery when combined later.

Peel and halve the cucumbers lengthwise, then slice them into ¼-inch thick half-moons. Remove the seeds if using seedless varieties. Thinly slice the white portion of the red onion into half-moons, being careful to avoid the tough outer layers. Halve the cherry tomatoes and roughly chop the Kalamata olives.

Add these vegetables to the bowl with the chicken. I like to distribute them evenly throughout the chicken at this stage so they're perfectly coated when we add the dressing. The bright colors will make your salad look as good as it tastes - think vibrant green cucumbers, deep purple olives, and ruby red tomatoes against the white feta.

Bring a large pot of water to a rolling boil and add 1.5 teaspoons of salt (about half the total amount). Add the 12 ounces of penne pasta and cook until 1 minute before al dente according to package instructions. This slight undercooking prevents the pasta from becoming mushy when tossed with the dressing.

Drain the pasta and immediately rinse under cold water to stop the cooking process. Add the drained pasta to the bowl with the chicken and vegetables. The pasta should be warm but not hot - this helps the flavors meld together more quickly. Let the mixture cool slightly while you prepare the dressing.

In a small bowl, whisk together the 0.5 cup of extra-virgin olive oil, 0.25 cup of lemon juice, 0.25 cup of red wine vinegar, 1 tablespoon of Dijon mustard, 2 minced garlic cloves, 1.5 teaspoons of salt, and 0.5 teaspoon of black pepper. The dressing should be emulsified but still have a slightly textured appearance - this indicates proper balance between oil and acid.

Gradually whisk in the 0.25 cup of fresh dill and 0.25 cup of fresh parsley, reserving a small handful for garnish. Taste the dressing and adjust seasoning if needed - you might want more lemon for brightness or additional salt to enhance flavor. This dressing is the heart of your salad, so don't be shy about tasting and adjusting.

Pour the dressing over the pasta mixture and gently fold everything together using a large spoon or spatula. Be careful not to overmix - we want the ingredients to stay distinct while still being well-coated. Add the reserved 1 cup of crumbled feta cheese and gently fold it in at the end to prevent it from dissolving completely in the dressing.

Cover the bowl and refrigerate for at least 2 hours, preferably overnight. This chilling time allows all the flavors to meld together perfectly. The longer it chills, the better the flavors will develop. Before serving, give the salad one final toss and adjust seasoning if needed. Garnish with the reserved fresh herbs for a pop of color and freshness.

Essential equipment for costco rotisserie chicken greek pasta salad

Large Mixing Bowl

Start with a large, deep mixing bowl—I recommend a stainless steel or glass bowl at least 8-quart capacity to comfortably hold all ingredients without overcrowding. The depth helps prevent soggy pasta by keeping dressing from pooling at the bottom.

I use my Le Creuset stoneware bowl (12-quart) for this recipe—it's durable, non-reactive, and keeps flavors vibrant. 🥣

Sharp Chef's Knife

A high-quality 8-inch chef's knife is essential for cleanly chopping cucumbers, onions, and olives. I swear by my Wüsthof Classic—the razor-sharp edge makes quick work of the ¼-inch cucumber slices and thin onion rings without crushing them.

For the Kalamata olives, I use a small paring knife to rough-chop them while keeping their texture intact. Never use a dull knife—it bruises vegetables and makes prep frustrating.

Pasta Pot & Colander

You'll need a large, heavy-bottomed pot (I use All-Clad stainless steel) that can boil 12 ounces of penne without boiling over. A fine-mesh colander with long handles is crucial for draining pasta efficiently.

Pro tip: Rinse pasta under cold water immediately after draining to stop cooking—this prevents the dressing from turning mushy. I keep my colander in the sink while cooking to avoid transferring hot water everywhere. ⚡

Whisk & Small Bowl

The dressing requires a balloon whisk (I use OXO Good Grips) to properly emulsify the olive oil, lemon juice, and vinegar. A small glass bowl (like my Pyrex measuring cup set) is perfect for mixing the dressing—it lets me see the emulsion form clearly.

For the Dijon mustard and garlic, I prefer a small silicone spatula to scrape every last bit from the jar. The key is whisking vigorously for 30 seconds to create a smooth, clingy dressing that coats every ingredient.

Measuring Tools

Precision matters in this recipe, so invest in good measuring tools: a stainless steel measuring cups set (like Farberware) for liquids, and a digital scale for the feta (I weigh mine at 110g for accurate crumbling).

For the 1.5 teaspoons of salt, I use a small spoon rather than a measuring set—it's more precise for delicate seasoning. The fresh herbs (dill and parsley) should be measured by volume in a ½-cup measure, then chopped with kitchen shears for even pieces. 💡

Optional Pro Tools

For meal prep, I add a glass storage container (like Rubbermaid Brilliance) with a tight-sealing lid to keep the salad fresh for 3-4 days. A microplane comes in handy for zesting extra lemon if you want to boost brightness.

And if you're serving immediately, a slotted spoon helps portion the salad neatly without disturbing the dressing. The one tool I never skip? A good cutting board—I use teak for its natural antimicrobial properties and gentle treatment of knives.

Frequently asked questions