Step 1

Bring a medium (4-quart) pot of salted water to a boil. Add the tortellini and cook, stirring occasionally, until tender throughout, about 1 minute more than the package instructions for al dente.

Step 2

Line a plate with paper towels and set it near your stovetop. In a large (12-inch) dry skillet over medium heat, cook the pepperoni until crisp and the fat renders, 6 to 8 minutes. Use a slotted spoon to transfer the pepperoni to the prepared plate to drain, reserving the fat in the skillet.

Step 3

Remove the sun-dried tomatoes from the jar. Reserve the oil, coarsely chop the tomatoes and transfer them to a large bowl. Add the cherry tomatoes, mozzarella and pepperoni, and stir to combine.

Step 4

Pour the reserved pepperoni fat (about 1 tablespoon) into a medium bowl or lidded jar. Add the reserved oil from the sun-dried tomatoes (about 2 tablespoons), then the olive oil. You should have about 6 tablespoons of fat total, but if you’re a bit short, add enough olive oil to make up the difference. Add the 1/2 teaspoon of salt, the vinegar, dried oregano, dried basil, honey, if using (it helps emulsify the dressing), black pepper and crushed red pepper flakes, if using. Whisk or shake well to form a smooth dressing.

Step 5

When the tortellini are done, drain and transfer immediately to the large bowl. Pour the dressing over the top and gently stir to combine. Serve, or cover and refrigerate until needed. (The flavor will deepen as it chills.) When ready to serve, stir in the fresh basil and Parmigiano-Reggiano.