Bring a large pot of salted water to a rolling boil over medium-high heat. Add the refrigerated tortellini and cook according to package directions for about 3-5 minutes until al dente. Drain and set aside to cool.

In a medium bowl, combine mini pepperoni, sliced black olives, cubed mozzarella, halved cherry tomatoes, and diced roasted red peppers. Stir gently to mix.

Once cool, gently fold the tortellini into the salad mixture and toss thoroughly to combine.

In a small bowl, whisk together the reserved roasted red pepper oil, extra virgin olive oil, balsamic vinegar, red wine vinegar, and grated Parmesan until smooth.

Pour the dressing over the salad mixture and toss to coat evenly. Season with salt and pepper to taste.

Cover the salad and refrigerate for at least one hour to allow flavors to meld.

Before serving, give the salad a gentle toss and add torn fresh basil for garnish.