In a large pot of salted boiling water, cook the tortellini according to package instructions until al dente. Drain and set aside.

In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper until well blended.

In a large mixing bowl, combine the cooked tortellini, diced roasted red peppers, spinach, cherry tomatoes, and shredded Parmesan.

Pour the dressing over the salad, tossing gently to ensure everything is evenly coated and mixed.

Transfer to a serving dish or individual plates, and if desired, garnish with fresh basil.