I made a version of said "no-cook sauce" last night and was relatively pleased. Never had it before, and I honestly can't say I've had anything like it... but I tend to avoid pasta salads because of their general blandness. A no-cook sauce is something like a pasta salad, but all about the freshness and ripeness of the tomatoes and the general quality of ingredients.
I don't have the recipe in front of me, but it was incredibly simple and I think it amounted to: 1.5 pounds of tomatoes from the Farmer's Market, 1 pound of cooked pasta, 1/4 cup of olive oil, 8 ounces of mozzarella, 3 green onions, and one clove of garlic.
The recipe called for coring and seeding the tomatoes, which makes it a little bit more work intensive than you might expect... but when you are only cooking pasta and mixing the sauce in a bowl, you can't complain too much. Medium dice for the seeded tomatoes, and also for the mozzarella. Slice the scallions thin. Combine the tomatoes, oil, minced garlic, and about 1/2 teaspoon of salt and a 1/4 teaspoon of pepper, into a bowl and then cook the pasta. Mix the mozzarella and scallions into the sauce and then add to the pasta.
Not too many recipes that are simpler than this, but ingredients are everything. I've only made it once, but I could instantly tell that I used generic olive oil and a "meh" mozzarella... the tomatoes rocked, and are certainly the most important part... but this is where you use the ridiculously expensive oil and see its value.
I'll definitely be making it again, as tomatoes are in season up here... it might even be a good opportunity to concoct how to get my herb garden involved.