Bring 3-4 l salted water (1 teaspoon salt per litre) to the boil. Roast sunflower seeds in a pan without fat, remove. For the pesto, roughly cut the dried tomatoes. Puree with yoghurt and vinegar using a hand blender. Season to taste with salt, pepper and 1 tbsp. sugar.
Cook the pasta in boiling salted water according to the instructions on the packet. Clean, wash and cut the peppers into thin strips. Wash peaches, cut them in half, remove seeds and cut the flesh into slices. Wash and halve the tomatoes. Drain mozzarella and cut in half. Cut cress from the bed.
Drain the pasta and chill in cold water. Mix with paprika, peaches, tomatoes, mozzarella, olives and the sauce. Sprinkle with sunflower seeds and cress.