Gazpacho Pasta

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Sauce:

1/3 cup extra-virgin olive oil, plus more for garnish

3 tablespoons sherry vinegar 

3 cloves garlic, minced 

One and a half 15-ounce containers grape tomatoes 

3/4 English cucumber, peeled, seeded and roughly chopped 

3/4 red bell pepper, seeded and roughly chopped 

1/2 small red onion, minced 

Kosher salt and freshly ground black pepper 

Pasta:

Kosher salt

1 pound farfalle pasta 

Topping:

1/2 cup sliced green manzanilla olives

1/2 cup sliced black olives 

1/4 cup finely diced red bell pepper 

2 tablespoons fresh parsley, chopped 

2 tablespoons fresh basil, chopped, plus basil leaves, for garnish

1/4 English cucumber, peeled and small diced