Cook the Tortellini: Bring a large pot of salted water to a boil, add refrigerated tortellini and cook for 3-5 minutes until they float. Drain and cool.

Prepare the Veggie Mix: In a mixing bowl, combine mini pepperoni, black olives, mozzarella, cherry tomatoes, and roasted red peppers.

Combine Tortellini and Veggies: Once tortellini has cooled, add to the veggie mixture and gently fold together.

Whisk the Dressing: In a small bowl, whisk together roasted red pepper oil, olive oil, balsamic vinegar, red wine vinegar, and parmesan cheese. Adjust seasoning with salt and pepper.

Pour the Dressing: Drizzle the dressing over the tortellini and veggie mixture, and gently mix until well combined.

Chill the Salad: Cover with plastic wrap and refrigerate for at least 1 hour.

Serve with Garnish: Stir gently before serving, and garnish with fresh basil leaves.