Leftover Chicken Pasta Salad with Feta and Yogurt

Name: Leftover Chicken Pasta Salad with Feta and Yogurt
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 1 serving
Cuisine: Greek
Ingredients: Whole-wheat penne, fusilli or rigatoni (about 20% less than the serving size on the box); About 1 cup leftover rotisserie chicken per portion, pulled or sliced and diced; Leftover vegetables that can be eaten raw (celery, carrot, onion, seeded tomato, broccoli, spinach), about ½ cup of each per portion; About 2 oz (55 g) feta cheese per portion; 1 tablespoon Greek yogurt per portion; 1 tablespoon leftover lemon-mustard sauce from the rotisserie chicken per portion; 1 tablespoon extra virgin olive oil per portion; 2 tablespoons pasta cooking water per portion; Optional: grated parmesan, and finely chopped parsley to finish

Leftover chicken and vegetables tossed with whole-wheat pasta and a feta, yogurt and olive oil sauce.

⏱ 30 minQuantities per portion (scale to your leftovers)Lunch · Dinner · Main course

By The Pomoni Kitchen · Jump to recipe ·

Photo coming soon

An all-time favourite: it uses up leftovers, cuts food waste and saves money. It is made with the chicken and sauce from our rotisserie chicken recipe, and quantities are per portion, so scale up to whatever you have.

Method

Put a deep pot of water on medium-high heat with the lid on. While it comes to the boil, chop the vegetables into a bowl.
Add the pasta to the boiling water and stir well so it doesn’t stick.
Make the sauce: mash the feta in a bowl with a fork, add the yogurt and mix until they become one. Add the leftover sauce and the olive oil and stir until smooth.
After about 10 minutes, when the pasta is al dente, keep some of the cooking water aside and drain the pasta.
Return the pot to the hob with the heat off. Add the warm pasta and the sauce and stir, then stir some more.
Add the chicken and vegetables and stir again. Toss in the pasta water and stir.
If you like, add the parmesan and stir one last time.

Kitchen notes

For a finish that looks the part, serve it in a big bowl sprinkled with finely chopped parsley.

Say it in Greek

Word	Greek	Say it	Meaning
Olive oil	ελαιόλαδο	eh-leh-OH-lah-thoh	Olive oil
Feta	φέτα	FEH-tah	Brined sheep’s and goat’s milk cheese

Καλή όρεξη (Kali orexi, kah-LEE OH-reh-ksee): enjoy your meal.

Pomoni High-Phenolic Olive Oil

The oil is the star here, and it’s used raw.

Early-harvest Koroneiki from a single grove in Messinia, Greece, measured at 635 mg/kg total polyphenols by HPLC (Modern Olives, July 2026). That peppery catch at the back of your throat is oleocanthal.

500ml · $75.00250ml · $49.00100ml · $29.00

Shop the oil · from $29.00