Begin by boiling a large pot of salted water over high heat. Add the refrigerated tortellini and cook according to package instructions, usually about 3-5 minutes until al dente.

Drain the tortellini, and rinse it under cold water to stop the cooking process. Set aside to cool while you prepare the salad.

In a large mixing bowl, combine the mini pepperoni (if using), sliced black olives, mozzarella cubes, cherry tomatoes, and jarred roasted red peppers. Gently mix these ingredients with a spatula.

Once the tortellini has cooled completely, add it to the bowl and mix well.

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

Pour the freshly whisked dressing over the combined salad ingredients in the mixing bowl. Gently toss everything together.

Cover the salad and refrigerate for at least one hour, letting it chill.

Once chilled, give it a gentle toss and garnish with fresh basil leaves before serving.