C and C Fine Foods is a name rather than a clearly identified dish, so this recipe offers a practical deli-style pasta salad inspired by the kind of prepared food the name may bring to mind. Tender pasta, crisp vegetables, cheese, and a tangy herb dressing make a flexible side dish; recipes and products associated with the name may vary.
Ingredients
- 12 oz (340 g) short pasta, such as rotini or shells
- 1½ cups (225 g) cherry tomatoes, quartered
- 1 cup (150 g) cucumber, seeded if watery and diced
- ¾ cup (110 g) red or green bell pepper, diced
- ½ cup (75 g) pitted black olives, sliced
- 4 oz (115 g) provolone or mild cheddar, cut into small cubes
- ⅓ cup (80 ml) extra-virgin olive oil
- 3 tbsp (45 ml) red wine vinegar
- 1 tsp (5 ml) Dijon mustard
- 1 tsp (1 g) dried oregano
- ½ tsp (1 g) garlic powder
- ½ tsp (3 g) fine salt, plus more for pasta water
- ¼ tsp (0.5 g) freshly ground black pepper
- 2 tbsp (8 g) chopped fresh parsley
Instructions
- Bring a large pot of water to a boil. Salt it generously, add the pasta, and cook according to the package directions until just tender but still firm, usually 8–10 minutes. Drain, rinse briefly with cool water to stop the cooking, and shake off excess water. Let the pasta cool while you prepare the other ingredients.
- In a large serving bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, oregano, garlic powder, salt, and black pepper. Whisk until the dressing looks evenly combined. Taste a small amount and adjust the salt or vinegar if needed.
- Add the cooled pasta, tomatoes, cucumber, bell pepper, olives, cheese, and parsley to the bowl. Toss thoroughly so the dressing coats the pasta and vegetables. Check that the pasta is cool before adding the cheese; warm pasta can soften it.
- Serve right away, or cover and refrigerate until ready to eat. If chilling first, toss again before serving and taste for seasoning; pasta absorbs dressing as it sits. Add a small splash of olive oil or vinegar if it seems dry.
Tips
- Cook the pasta just to al dente. Overcooked pasta can break when tossed and turn soft as it absorbs the dressing.
- Rinse briefly for this cold salad, then drain well. Excess water dilutes the dressing, while a long rinse can wash away surface starch that helps dressing cling.
- For a milder flavor, swap red wine vinegar for white wine vinegar. For a sharper, more savory dressing, use some of the brine from the olives in place of a teaspoon or two of vinegar.
- If preparing ahead, keep a little dressing aside and add it just before serving. This helps refresh the salad without making it overly oily at the start.
Serving Suggestions
Serve the salad cold or slightly cool as a side for grilled chicken, burgers, sandwiches, or roasted vegetables. It also works as a picnic or potluck dish alongside fruit and a simple green salad. For a more substantial lunch, offer it with crusty bread or fold in drained canned chickpeas or cooked chicken. Keep it chilled during outdoor meals, and do not leave it at room temperature for more than two hours, or one hour when the temperature is above 90°F (32°C).
Variations
Use mozzarella pearls or diced Monterey Jack instead of provolone or cheddar. For a brinier version, add 2 tbsp (18 g) chopped pepperoncini and reduce the added salt slightly. Replace the olives with ½ cup (75 g) drained artichoke hearts, or include ½ cup (75 g) thawed peas for a sweeter note. To make it vegetarian, follow the recipe as written and check that the cheese uses vegetarian-friendly rennet if that matters to you. For a vegan salad, omit the cheese and add ½ cup (80 g) drained chickpeas; the dressing is already dairy-free.
Storage and Reheating
Refrigerate the salad in a covered container within two hours of making it. Keep it at 40°F (4°C) or colder and use it within 3–4 days. The vegetables may soften over time, so the salad is best in the first two days. Do not freeze it; thawed cucumber and tomatoes become watery. This is intended to be served cold, so reheating is unnecessary. Discard it if it has been left out past the safe time limit rather than trying to chill it again.
Frequently Asked Questions
Is this an exact C and C Fine Foods recipe?
No. The name alone does not identify a specific published recipe or product, so this is a clearly labeled deli-style copycat idea, not a verified original formula. If you have a particular C and C Fine Foods item in mind, compare its ingredient list or description and adjust this base salad accordingly.
Can I make the pasta salad the day before?
Yes. Toss it together, cover, and refrigerate it overnight. Before serving, stir well and taste it; add a little reserved dressing, olive oil, or vinegar if the pasta has absorbed too much moisture.
Which pasta shape works best?
Rotini, fusilli, shells, and short tubes all hold dressing well and are easy to serve. Avoid very delicate shapes that can tear during mixing. Cook according to the package time, checking near the lower end so the pasta stays firm.
Can I use bottled Italian dressing?
Yes. Use about ½ cup (120 ml) in place of the oil, vinegar, mustard, oregano, garlic powder, salt, and pepper. Bottled dressings vary in saltiness, so taste before adding extra salt.
How do I keep the salad from drying out?
Drain the pasta thoroughly, avoid making it while the pasta is hot, and reserve some dressing if you know you will chill the salad. Stir before serving and add dressing a little at a time until it looks lightly coated.
Can I leave out the cheese?
Yes. The salad will still be flavorful without it. Add chickpeas, extra olives, or another firm vegetable if you want more substance, and adjust the dressing to taste.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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