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Pasta with Tomatoes, Sweet Corn and Avocados
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.
pint cherry or grape tomatoes, halved
tablespoon extra-virgin olive oil, plus more to serve