Dinner Rut. Calling for Help.

I'm in a deep rut.  And I know beggars can't be choosers, but I want really good recipes.  (please?)  Not just, oh-this-recipe-is-okay-and-the husband-and-kids-manage-to choke-it-down-and-it's-not-too-hard-to-make-either.  No, I want things-you-crave-when-you're-not-even-pregnant recipes.  I'm including one of my warm weather favorites.  Let me preface.  I don't like pasta salads.  Everything coated in mayo, therefore unidentifiable pasta salads.  This one is called Gazpacho Pasta Salad. But I do not think it really belongs with the pasta salad family.  Or, if it does, it's more like royalty.  It is so good, I'll even eat it as a leftover.  I know.  It's that good.

1 (14.5 oz) can diced tomatoes (do not drain)

3 medium garlic cloves, minced

1 tsp hot red pepper flakes

1/4 c packed fresh basil

1 T red wine vinegar

Salt

1 lb rotini pasta

1 medium cucumber, peeled, halved lengthwise, seeded, cut into 1/4 inch pieces

1 medium red bell pepper, chopped

1 medium yellow bell pepper, chopped

2 cups cherry tomatoes, halved

1/4 c chopped fresh parsley

3 scallions, thinly sliced

1/4 c extra-virgin olive oil

1/2 c crumbled feta cheese

1/2 c pitted black olives, quartered {I actually use kalamata}

1.  Puree diced tomatoes, garlic, red pepper flakes, basil, vinegar, and 1/2 tsp salt in blender until smooth.  Transfer to bowl (don't use metal), cover and refrigerate for at least 2 hours, or overnight.

2. Bring 4 quarts of water to boil in large pot.  Add 1 T salt and pasta and cook unitl al dente.  Drain pasta, rinse with cold water, and set aside.

3. Place cucumber, red and yellow peppers, cherry tomatoes, parsley, scallions, and oil in large serving bowl and toss well to combine.  Add pasta pureed dressing and toss again. (Salad can be refrigerated overnight.)  Scatter cheese and olives over top.  Serve chilled or at room temperature {how I prefer}.

{Taste it before serving, because sometimes it just needs a little more salt.}

P.S. I'm thanking you in advance because I have faith YOU will be contributing to my favorite recipes and getting me out of my rut.