Begin by bringing a large pot of salted water to a boil. Add 1 pound of refrigerated tortellini and cook according to package instructions, around 3 to 5 minutes, until they float and become tender. Drain and rinse under cold water to stop the cooking process. Allow them to cool completely.

In a medium mixing bowl, toss together 4 ounces of mini pepperoni, 4 ounces of sliced black olives, 8 ounces of cubed mozzarella, and ½ pint of halved cherry tomatoes. Dice 2 jarred roasted red peppers and add them to the bowl. Mix well to create a colorful foundation.

Gently fold the cooled tortellini into the bowl with the mixed vegetables and pepperoni, if using. Stir carefully to combine.

In a separate small bowl, whisk together 3 tablespoons of reserved roasted red pepper oil, 1 tablespoon of extra virgin olive oil, 2 tablespoons of balsamic vinegar, 1 tablespoon of red wine vinegar, and 3 tablespoons of Parmesan cheese until smooth and well combined.

Pour the dressing over the tortellini and vegetable mixture. Use a spatula to stir and coat every piece thoroughly.

Taste the salad and season with salt and pepper. Cover with plastic wrap or transfer to an airtight container. Refrigerate for at least one hour to let flavors meld together.

Just before serving, give the salad a gentle stir and garnish with fresh basil leaves. Serve chilled.