Between backyard barbecues and Sunday tailgate lots, summer and football season seem to ask the same question: what can you bring that travels well, holds up out of the fridge for a while, and still tastes like you put real effort into it? This Smoked String Summer Farfalle Pasta Salad checks every box. It's loaded with charred corn, fire-roasted red peppers, crisp radishes, and fresh herbs, all tied together with a bright apple cider Dijon vinaigrette. But the real star is the Smoked String cheese, torn into rustic strands so it shows up in every single bite.
What makes this pasta salad different from a typical picnic or tailgate side?
Most pasta salads treat cheese as an afterthought, a sprinkle of Parmesan here or a handful of cubed cheddar tossed in there for good measure. This recipe flips that script. Renard's Smoked String Cheese is torn into long strands instead of diced into cubes, which means it stays stringy, chewy, and prominent in the salad rather than disappearing into the mix.
That texture also gives this dish a heartier feel than your average mayo-based pasta or potato salad. It holds up better in a cooler, doesn't wilt in the heat, and has enough smoky, savory flavor to stand on its own as a main dish, not just a side. Whether it's sitting on a picnic table in July or a tailgate truck before kickoff in October, it's built to impress.
What ingredients go into this recipe?
Farfalle pasta forms the base, tossed with finely grated Parmesan before anything else goes in. From there, it's a mix of charred sweet corn, roasted red peppers, baby spinach, thinly sliced radishes, scallions, fresh parsley, and basil—and, of course, the Smoked String cheese. The whole thing comes together with a double apple cider Dijon vinaigrette made with olive oil, apple cider vinegar, Dijon mustard, minced red onion, garlic, and a touch of lemon juice.
We use our Smoked String cheese here because it's handcrafted in small batches, using the same traditional techniques and quality local milk that go into everything else we make. That care shows up in the flavor—rich, smoky, and just salty enough to balance out the bright vinaigrette and fresh vegetables.
How do you keep pasta salad from getting soggy or bland by serving time?
Two things: chill your pasta properly, and don't dress it all at once. Cook the farfalle until al dente, then rinse it under cold water and let it chill completely before you toss it with anything else. Warm pasta absorbs dressing too fast and turns mushy, so this step matters more than it seems like it should.
The bigger trick is the double dressing. Instead of pouring all the vinaigrette over the salad right away, reserve half of it. Toss the salad with the first half, refrigerate it for at least 30 minutes to let the flavors settle, and then add the remaining vinaigrette right before you serve. This is especially useful if the salad has been sitting in a cooler for a few hours at a tailgate or backyard gathering—that reserved dressing refreshes the pasta and vegetables so the salad tastes just as bright as when you first made it.
Is this a good make-ahead dish for potlucks and tailgates?
Yes, and that's one of the best things about it. You can fully assemble this salad a day ahead, cover it, and refrigerate it (just hold back that second half of the vinaigrette until you're ready to serve). There's no reheating required, no cheese platter melting in the sun, and no last-minute cooking once you arrive at the barbecue or tailgate party.
That make-ahead flexibility is exactly what a good potluck or tailgate dish needs. You can prep it the night before, toss it in a cooler, and know it'll hold its texture and flavor for hours. Give it one more toss with the reserved dressing right before kickoff or dinner, and it'll taste freshly made every time.
The bottom line
Whether you're setting up a spread for a backyard cookout or claiming your spot in the tailgate lot before the game, this Smoked String Summer Farfalle Pasta Salad delivers something a little different from the usual sides. It's colorful, it travels well, and it puts artisan smoked cheese right where it belongs—front and center. Give it a try at your next gathering, and don't be surprised if it becomes the dish everyone asks you to bring.
Ready to make it yourself? Shop Renard's Smoked String Cheese online or in our store, and bring a little Wisconsin craftsmanship to your next get-together.
RECIPE: Smoked String Cheese Summer Farfalle Pasta Salad
Yield: 8-10 servings
A vibrant summer pasta salad that lets our Smoked String cheese shine. Tender farfalle is tossed with grated Parmesan, charred sweet corn, fire-roasted red peppers, fresh spinach, crisp radishes, scallions, basil, and parsley in a bright apple cider Dijon vinaigrette. Reserve half of the dressing to refresh the salad just before serving for the freshest flavor and texture.
Ingredients
Salad
● 1 pound farfalle pasta, cooked al dente, rinsed under cold water, and completely chilled
● ¼ cup finely grated Parmesan cheese
● 16 ounces Smoked String cheese (1 package), torn into strands and bite-sized pieces
● 2½-3 cups charred sweet corn
● 1 cup fire-roasted red peppers, diced
● 4 scallions, thinly sliced
● 2-3 cups baby spinach
● 4-5 radishes, very thinly sliced
● ¼ cup chopped fresh parsley
● 2 tablespoons chopped fresh basil
● Optional: shredded Parmesan cheese, for garnish
Double Apple Cider Dijon Vinaigrette
● ⅔ cup extra virgin olive oil
● 2-4 teaspoons oil from the jar of fire-roasted red peppers (optional)
● 6 tablespoons (⅜ cup) apple cider vinegar
● 2 tablespoons Dijon mustard
● 2 tablespoons finely minced red onion
● 2 teaspoons chopped garlic in water, drained
● 1 teaspoon kosher salt
● ½ teaspoon freshly cracked black pepper
● 2 teaspoons fresh lemon juice (optional)
Directions
1. Whisk together all vinaigrette ingredients and let stand for 10-15 minutes.
2. Cook the farfalle until al dente. Rinse under cold water and chill completely.
3. Toss the chilled pasta with the grated Parmesan until evenly coated.
4. Add the Smoked String cheese, charred corn, red peppers, scallions, parsley, and basil.
5. Pour half of the vinaigrette over the salad and toss gently to coat.
6. Fold in the baby spinach and radishes.
7. Cover and refrigerate for at least 30 minutes.
8. Just before serving, toss again and add as much of the remaining vinaigrette as needed to refresh the salad.
9. Garnish with optional shredded Parmesan cheese and freshly cracked black pepper.
Serving Note: Tear the Smoked String cheese into rustic strands instead of cubes so it remains the star of the salad. Reserve half of the dressing to refresh the salad just before serving, especially if it has been refrigerated for several hours.
