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Pasta with Tomatoes, Sweet Corn and Avocados

Pasta with Tomatoes, Sweet Corn and Avocados

By Dimitri DemopolousOctober 17, 2023

  • Makes
    4 to 6 servings
  • Cook Time
    40 minutes
  • Rating

This colorful pasta salad is best made with in-season tomatoes and sweet, fresh corn. In non-summer months, however, frozen corn works well. The kernels are dropped into the pasta during the final minutes of boiling and cooked only briefly so they retain some snappy texture. We frequently salt then drain fresh tomatoes to remove excess moisture. But here we salt tomatoes and retain their juices, using the liquid to coat and season the pasta.

Ingredients
  • 1

    pint cherry or grape tomatoes, halved

  • 1

    tablespoon extra-virgin olive oil, plus more to serve

  • Kosher salt and ground black pepper

  • 8

    ounces orecchiette OR campanelle OR fusilli

  • 3

    cups fresh corn kernels (from about 4 ears corn) OR frozen corn kernels

  • 2

    Fresno OR habanero chillies, stemmed, seeded and minced

  • 1

    medium garlic clove, finely grated

  • 2

    ripe avocados, halved, pitted, peeled and cut into ½-inch cubes

  • Optional Garnish:

  • Crumbled feta cheese OR fresh basil OR lime wedges OR a combination

Step 1

In a large bowl, toss together the tomatoes, oil and 1 teaspoon salt; let stand while you cook the pasta.

Step 2

In large pot, bring 3 quarts water to a boil. Add the pasta and 2 teaspoons salt, then cook, stirring often, until just shy of al dente. Add the corn and cook until the pasta is al dente and the corn is tender-crisp, about 2 minutes. Drain in a colander and rinse under cold water, tossing, until cool to the touch. Drain again, shaking to remove as much water as possible.

Step 3

Into the tomatoes, stir the chilies, garlic and ½ teaspoon pepper. Add the avocados and pasta-corn mixture; toss, then let stand for about 15 minutes, tossing once or twice. Taste and season with salt and pepper. Serve drizzled with additional oil.

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