Cook the tortellini in a large pot of salted boiling water according to package instructions, about 3-5 minutes until they float. Drain and cool.

In a medium bowl, combine mini pepperoni, black olives, mozzarella, cherry tomatoes, and roasted red peppers. Add the cooled tortellini and mix gently.

In a separate bowl, whisk together roasted red pepper oil, olive oil, balsamic vinegar, red wine vinegar, and parmesan until smooth.

Pour dressing over the salad mixture and toss gently. Season with salt and pepper to taste.

Cover and chill the salad for at least one hour to meld flavors.

Just before serving, toss gently again and garnish with fresh basil.