Costco Rotisserie Chicken Greek Pasta Salad Recipe: Crisp Celery Crowns Over Smoky Feta Bliss

This Costco rotisserie chicken Greek pasta salad transforms a $1 rotisserie into a restaurant-worthy meal with crisp celery crowns and smoky feta. The secret lies in a bright lemon-oregano dressing that clings to al dente penne while keeping the salad refreshing enough for summer picnics.

I developed this recipe during a particularly busy week when I needed a meal that was equal parts satisfying and effortless—it's now my go-to for feeding a crowd with minimal prep.

The foundation of this salad is a simple yet flavorful dressing made with olive oil, red wine vinegar, Dijon mustard, and fresh herbs. Tossed with penne, diced celery, cucumber, cherry tomatoes, and Kalamata olives, it becomes a vibrant medley of textures—crisp vegetables against tender pasta.

The star, however, is the Costco rotisserie chicken, which I shred and mix in just before serving to keep it juicy and warm. This isn't your average pasta salad; it's a complete meal that balances protein, freshness, and Mediterranean flavors.

What makes this dish truly shine is the presentation: crisp celery crowns resting atop the salad, crumbled feta scattered like snow on a mountain, and a final drizzle of that bright dressing.

It's the kind of dish that looks as impressive as it tastes, perfect for potlucks, office lunches, or a no-fuss family dinner. The best part? It comes together in just 20 minutes—ideal for busy weeknights or last-minute entertaining.

For meal prep, assemble everything except the chicken and dressing, then store separately. When ready to serve, simply toss with the shredded chicken and dressing. This salad keeps well for up to 3 days, making it perfect for planning ahead.

Serve with warm pita bread or crusty rolls to soak up every last bit of that flavorful dressing. Let's get cooking!

Ingredients for costco rotisserie chicken greek pasta salad

Eight ingredients transform a $1 rotisserie into a restaurant-worthy Greek feast—crisp, smoky, and effortless.

The Costco rotisserie chicken is your shortcut to juicy protein—two whole birds give you plenty for leftovers (trust me, you'll want them). Grab the smoky feta from the deli section if you can find it—it adds that restaurant touch. For the celery crowns, look for crisp, pale green stalks at the grocery store; avoid anything rubbery. I always buy extra feta because it crumbles so much, and you can save the rest for Greek salads or toast toppings. The penne should be al dente—cook it just shy of package instructions, then toss with a splash of cold water to stop the cooking.

No red wine vinegar? Balsamic vinegar works in a pinch, though it's sweeter. Fresh oregano is ideal, but dried at half the amount gets you close—just crush it between your fingers to wake up the flavor. The Dijon mustard is non-negotiable for that tangy depth, but if you're out, whole-grain mustard thinned with a little water works. For the celery crowns, slice the ends into thin rounds (about 1/8-inch thick) and let them crisp in the fridge for 30 minutes before adding to the salad. No Kalamata olives? Green olives or even capers add a briny punch. The dressing keeps for 5 days in the fridge, so make extra—it's perfect for drizzling on grilled veggies too.

This salad is a meal prep dream—assemble everything except the chicken and dressing, then store separately for up to 3 days. The chicken stays juicy if you shred it right before mixing, and the dressing clings beautifully to the pasta. For leftovers, the celery crowns stay crisp for 2 days if you keep them wrapped in a damp paper towel. Double the batch and freeze the dressing in ice cube trays—thaw and drizzle as needed. Serve with warm pita or crusty bread to soak up every last drop of that bright, herby dressing. It's the kind of dish that tastes even better the next day—perfect for lunches or potlucks.

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

Here's how to transform Costco's perfect rotisserie chicken into a vibrant, restaurant-worthy Greek pasta salad.

Start by removing all the meat from both Costco rotisserie chickens, discarding skin and bones. I like to use two forks to pull the meat apart into fine shreds—this ensures even distribution throughout the salad. Once shredded, set the chicken aside in a large bowl.

Bring a large pot of salted water to a rolling boil and add the 1.5 lbs penne pasta. Cook until al dente—about 1 minute less than package instructions. Drain immediately and rinse under cold water to stop the cooking process. The pasta should be firm but still slightly chewy when bitten. Spread the drained pasta on a baking sheet to cool completely before adding to the salad.

Here's where the magic happens—I make crisp celery crowns instead of chopping the celery sticks. Cut each of the 3 cups celery sticks into 2-inch pieces. Then, using a sharp chef's knife, carefully slice off the outer layer of each piece in thin strips, working your way around the core to create a "crown" shape. These will crisp up beautifully in the dressing.

Set the celery crowns aside on a paper towel-lined plate. The key to perfect celery crowns is to keep them dry until they hit the dressing—this ensures maximum crispness. If they get wet before adding the dressing, they'll turn soggy.

Peel and dice the whole English cucumber into small, even pieces. Halve the 1.5 cups cherry tomatoes and remove the seeds. Pit and halve the 0.5 cup kalamata olives. Add all these vegetables to the bowl with the shredded chicken and cooled pasta.

Crumble the 1 cup feta cheese over everything, using your fingers to break it into small, uneven pieces. This gives you that authentic Greek feta texture. Sprinkle with the 0.25 cup chopped fresh oregano and mix gently—just enough to distribute everything evenly without breaking up the pasta too much.

In a small bowl, whisk together the 0.5 cup extra-virgin olive oil, 0.25 cup red wine vinegar, 1 tbsp Dijon mustard, 2 tbsp fresh lemon juice, minced 2 cloves garlic, 1.5 tsp salt, and 0.5 tsp black pepper. The dressing should be emulsified but still slightly textured—this creates that perfect cling to every ingredient.

Taste the dressing before adding it to the salad. You want it bright with a balance of tangy, salty, and slightly peppery notes. If it needs more acidity, add another splash of lemon juice. If it's too thick, whisk in 1-2 tablespoons of cold water to loosen it.

Pour the dressing over the salad and toss gently but thoroughly. The celery crowns will start to crisp up immediately—this is why we added them last. Let the salad sit at room temperature for 10 minutes to allow the flavors to meld together.

Transfer the salad to an airtight container and refrigerate for at least 2 hours before serving. This chilling time is crucial—it lets the flavors develop fully and gives the celery crowns time to crisp up perfectly. Serve chilled and enjoy the perfect balance of smoky chicken, briny olives, and crisp vegetables in every bite!

Make-ahead tips for this costco rotisserie chicken greek pasta salad

Prep Ahead Like a Pro

Start by prepping the dressing and storing it separately—it keeps for 5 days in the fridge. I make a double batch and freeze it in ice cube trays for quick use later.

The celery crowns are the star here, so slice them 1-2 hours ahead and store them in a single layer on a paper towel-lined plate. This keeps them crisp and prevents sogginess. 🌟

Chicken Prep Shortcut

Shred the Costco rotisserie chicken right before assembling the salad to keep it juicy. Store the raw chicken in an airtight container in the fridge for up to 2 days before shredding.

For extra flavor, toss the shredded chicken with 1 tsp lemon zest and ½ tsp dried oregano before mixing into the salad.

Pasta Perfection

Cook the penne pasta al dente and rinse it under cold water immediately after draining. Spread it on a baking sheet to cool completely before storing in the fridge for up to 3 days.

This prevents the pasta from becoming mushy when mixed with the dressing later. I always cook a little extra to have for lunches or salads throughout the week.

Vegetable Prep Tips

Chop the cucumber, cherry tomatoes, and olives ahead of time and store them in separate containers. Keep the cucumber in a colander lined with paper towels to remove excess moisture, which prevents a watery salad. The vegetables stay fresh for 3 days in the fridge if stored this way. 🥒

Assemble with Confidence

Combine all the prepped ingredients except the dressing and chicken in an airtight container. Store the chicken separately until ready to serve. When you're ready to eat, simply toss everything together with the dressing.

This method ensures the celery crowns stay crisp and the chicken remains juicy. Serve with warm pita bread or crusty rolls to soak up all the flavorful dressing.

Leftovers Made Easy

This salad tastes even better the next day, so double the batch for lunches or potlucks. Store leftovers in airtight containers for up to 3 days. The celery crowns may soften slightly, but a quick toss with a little extra dressing revives them.

If you have any leftover dressing, drizzle it over grilled vegetables or use it as a marinade for chicken or fish. 💫

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