Bring a large pot of salted water to a rolling boil. Add the refrigerated tortellini and cook for 3-5 minutes until tender. Drain and rinse under cold water to cool.

In a medium bowl, combine mini pepperoni, sliced black olives, cubed mozzarella, halved cherry tomatoes, and diced roasted red peppers. Mix gently.

Once the tortellini has cooled, fold it into the vegetable mixture evenly.

In a small bowl, whisk together roasted red pepper oil, extra virgin olive oil, balsamic vinegar, and red wine vinegar until smooth. Add Parmesan cheese and mix well.

Pour the dressing over the tortellini and vegetables. Stir gently to coat evenly.

Season with salt and pepper to taste. Cover and refrigerate for at least 1 hour.

Before serving, toss gently and garnish with fresh basil leaves. Serve chilled.