Cook the pasta in salted water. Halve or quarter the cherry tomatoes. Put the pasta, tomatoes, arugula and pine nuts in a large bowl. Use the hand mixer to make a creamy salad sauce from the cucumber liquid in which the pickles are pickled, the mustard, pesto, sugar and oil. Here, if necessary, the quantities may vary a little according to personal taste. Add the cress. Add the sauce to the salad. This salad is very popular with us at every barbecue and there is rarely anything left over. If there are leftovers, you can also fry this salad in the pan and refine it with a little parmesan. So it also tastes delicious warm.
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