Cook the Tortellini: Bring a large pot of salted water to a rolling boil. Add the refrigerated tortellini and cook according to the package instructions, usually around 3-5 minutes until they float to the top and are tender. Once cooked, drain the tortellini in a colander and allow it to cool completely for about 10-15 minutes.

Combine Salad Ingredients: In a large mixing bowl, combine the mini pepperoni (if using), black olives, diced fresh mozzarella, halved cherry tomatoes, and jarred roasted red peppers. Follow by adding the cooled tortellini, ensuring all ingredients are evenly distributed. Toss gently but thoroughly to combine.

Prepare the Dressing: In a separate bowl, whisk together the roasted red pepper oil, extra virgin olive oil, balsamic vinegar, red wine vinegar, and grated Parmesan cheese. Continue whisking until you achieve a smooth dressing, adjusting seasoning with salt and pepper to taste.

Dress the Salad: Pour the prepared dressing over the salad mixture, ensuring all ingredients are well-coated. Gently stir the salad until the dressing clings to every piece.

Chill the Salad: Cover the mixing bowl with plastic wrap or transfer the salad to a lidded container. Refrigerate for at least one hour, allowing the flavors to meld and intensify.

Serve and Garnish: Once chilled, remove the salad from the refrigerator. Give it a gentle stir and taste for any additional seasoning if needed. Serve cold, garnished with fresh basil leaves.