Antipasto Salad

Name: Antipasto Salad
Ingredients: 1 (9 ounce) packagerefrigerated cheese-filled egg tortellini; 1⁄2 cup peeled and julienned carrot; 1⁄2 cup roasted red pepper, sliced in strips; 2⁄3 cup marinated artichoke hearts, drained and quartered; 12 -14 kalamata olives, pitted; 2 tablespoons pesto sauce; 2 tablespoons olive oil; 10 slices pepperoni; 10 -12 grape tomatoes, halved; black pepper; 1⁄4 cup grated parmesan cheese