Bring a large pot of salted water to a boil. Add the refrigerated tortellini and cook according to package directions, usually around 3-5 minutes, until tender and al dente. Drain and rinse with cold water.

In a large mixing bowl, combine the mini pepperoni, sliced black olives, cubed mozzarella, halved cherry tomatoes, and diced roasted red peppers. Gently stir to distribute evenly.

Once cooled, add the tortellini to the salad mixture and gently toss everything together.

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

Pour the dressing over the salad mixture, gently combine everything, and season with salt and pepper to taste.

Transfer the salad to an airtight container or cover the bowl with plastic wrap, refrigerate for at least 1 hour.

Before serving, stir the salad and garnish with fresh basil leaves. Serve chilled.