DD, I usually use tortellini without any sauce and recently (at home) experimented with orzo noodles with a cheesy powder meant for popcorn, surprisingly good.
I guess it just never occured to me to dehydrate whatever sauce. I tend to neglect my dehydrated besides making post deer season jerky. I'll definetly have to pull it down in the next day or two and give it a try. I'm assuming it's got to get brittle crispy in order to keep well?
I've also never thought of the pesto sauce. That will defienetly show up on my short list for trying soon. I think my wife is starting to wonder when I'll stop trying out canoe recipes so we can cook a meal at home using more than one pot and maybe even use more than the handful of ingredients that go along on canoe trips.
Thanks for the suggestions.