Cook the Tortellini: Bring a large pot of salted water to a boil. Add the refrigerated tortellini and cook according to package instructions, about 3-4 minutes. Drain and rinse with cold water, then cool completely.

Prepare the Salad Mix: In a mixing bowl, combine mini pepperoni, sliced black olives, mozzarella, halved cherry tomatoes, and diced roasted red peppers. Toss gently and add the cooled tortellini.

Make the Dressing: In a separate bowl, whisk together the reserved roasted red pepper oil, extra virgin olive oil, balsamic vinegar, red wine vinegar, and parmesan cheese until smooth.

Combine the Salad and Dressing: Pour the dressing over the salad mixture and toss gently until thoroughly coated.

Chill to Enhance Flavor: Cover the salad and refrigerate for at least one hour to meld flavors.

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