Bruschetta Pasta

At home:Cook the pasta, cutting the cooking time short by a minute and drain.Mix the tomatoes, onion, garlic and basil together in a large glass bowl. Toss with the pasta.Spread on parchment paper lined trays and dehydrate at 135*. Stir every hour to break up clumps. When dry, split in half and measure each portion in a dry measuring cup. Note on the two quart freezer bags how much each one is.Also take for each bag:1 Tbsp or 1 packet olive oil1 Tbsp or 1 packet shelf stable Parmesan cheeseFBC method:Add a 1:1 ratio of near boiling water to pasta mix. Add oil; stir well, seal tightly and put in a cozy for 15 minutes. Toss with Parmesan cheese.Insulated mug method:Add a 1:1 ratio of boiling water to pasta mix in your mug along with the oil. Stir well, cover tightly and let sit for 15 minutes. Toss with Parmesan cheese.One pot method:Cover the dry ingredients with a 1:1 ratio of water. Bring to a boil, turn off your stove, cover tightly and let sit for 15 minutes. Toss with Parmesan cheese. In cold temperatures place in a pot cozy.