Sundried tomato - vegan 'sausage' over conchiglie pasta

I bought some nice sundried tomatoes a few days ago; this batch was fairly soft and didn't really need to be first put in warm water for 20 minutes or so, but I did anyway to soften them even more for a pasta dish I had in mind. I sauteed small pieces of artisanal vegan apple-sage sausage by the Field Roast Grain Meat Company, along with an onion, diced to a medium-small size. I cooked the "sausage"-onion mixture well, maybe for 10 minutes, then mixed in a large bowl, along with the tomatoes, fresh oregano from my garden (soon it will be cold enough that the oregano will be gone till spring), pieces of Kalamata olives, and a little bit of organic extra virgin olive oil.

I served seashell-shaped organic "conchiglie" pasta made at the Montebello Monastery in Marche, Italy (I love its hearty, chewy texture!) and put the rest of the ingredients on top. I also served some hot ciabatta rolls and yellow bell pepper slices on top of spinach leaves. Delizioso!