Boil a large pot of salted water over medium-high heat. Add the refrigerated tortellini and cook according to package instructions (3-5 minutes) until they float. Drain and rinse under cold water.

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

Once the tortellini is cooled, fold it into the salad mixture using a spatula.

In a separate bowl, whisk together roasted red pepper oil, extra virgin olive oil, balsamic vinegar, red wine vinegar, and grated parmesan cheese until smooth.

Pour the dressing over the salad and gently fold until well coated. Adjust seasoning with salt and pepper as needed.

Cover with plastic wrap and refrigerate for at least one hour to allow flavors to meld.

Garnish with freshly chopped basil before serving. Enjoy chilled as a side or main dish.