Cook pasta according to package instructions until al dente. Then drain and rinse with cold water.
Peel and dice the melon. Clean the chives and garden cress. Cut the ham into strips. Dice the feta.
Heat olive oil in a pan, add the ham and sauté over medium heat for about 5 minutes. Then remove the ham from the pan and mix with the pasta.
Add the cocktail tomatoes to the remaining olive oil in the pan and bake over medium heat for about 4 minutes until they begin to burst. Add the cocktail tomatoes to the pasta with the fat and mix well.
Mix in the diced melon, feta and chives. Season with salt and pepper if necessary.
Finally, carefully fold in the Vogerlsalat. Sprinkle with garden cress just before serving.
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