Cook the refrigerated tortellini according to package instructions in boiling salted water, typically for 3-4 minutes, then drain and cool to room temperature.

In a medium bowl, mix mini pepperoni, sliced black olives, mozzarella, cherry tomatoes, and diced roasted red peppers.

Gently fold the cooled tortellini into the vegetable mixture until evenly combined.

In a small bowl, whisk together roasted red pepper oil, extra virgin olive oil, balsamic vinegar, red wine vinegar, and freshly grated parmesan cheese.

Pour the dressing over the tortellini and vegetable mixture, tossing to coat, and season with salt and pepper to taste.

Cover and refrigerate for at least one hour to allow flavors to meld.

Garnish with fresh basil before serving.