Cook Tortellini: Bring a large pot of salted water to a rolling boil and add the tortellini. Cook for about 4-6 minutes until al dente, then drain and rinse under cold water.

Prep Ingredients: Dice tomatoes, olives, pepperoni, sopressata, and slice red onion and chop basil. Set aside in separate bowls.

Make Dressing: Whisk together olive oil, red wine vinegar, garlic, oregano, and red pepper flakes in a small bowl. Adjust salt to taste.

Combine Salad: In a large bowl, combine cooled tortellini with all prepared ingredients. Drizzle with dressing and gently fold to combine.

Chill: Cover and refrigerate for at least 2 hours or overnight to allow flavors to meld.

Serve and Garnish: Before serving, add chopped basil and toss. Serve in a bowl and garnish with Parmesan cheese.