Start by bringing a large pot of salted water to a boil over medium-high heat. Carefully add your refrigerated tortellini and cook according to the package instructions, typically for about 4-6 minutes, until they float and are tender. Once cooked, drain the tortellini in a colander, then rinse with cold water to stop the cooking process. Set aside to cool completely.

In a spacious mixing bowl, combine the mini pepperoni, sliced black olives, cubed mozzarella, halved cherry tomatoes, and diced jarred roasted red peppers. Use a spatula to gently fold the ingredients together, ensuring they are well mixed but not overly crushed.

Once your tortellini has cooled, add them to the bowl with the vegetable mixture. Using a wooden spoon or spatula, stir gently to incorporate the tortellini with the other ingredients.

In a separate bowl, whisk together the roasted red pepper oil, extra virgin olive oil, balsamic vinegar, red wine vinegar, and grated Parmesan cheese. Aim for a smooth consistency and taste as you go, adjusting for your preferred acidity and seasoning.

Pour the freshly made dressing over the tortellini salad mixture and gently toss to coat all the ingredients evenly.

Season your salad with a pinch of salt and freshly ground black pepper, adjusting to your taste preferences. Cover the bowl with plastic wrap and refrigerate for at least one hour.

Before serving, remove the salad from the refrigerator and give it a gentle stir to refresh the ingredients. If you have fresh basil on hand, sprinkle it on top for a gorgeous garnish.