In a medium jar, combine minced garlic, olive oil, red wine vinegar, Dijon mustard, and dried oregano. Season with salt and pepper to taste. Shake until emulsified.

Dry fresh mozzarella balls and shape them in a skull-shaped mold. Microwave for 30 seconds, shape, and chill for 15 minutes.

Boil salted water and cook tortellini according to package instructions. Drain and cool on a baking sheet.

Dye cooled tortellini with gel food coloring. Rinse and dry thoroughly before adding to the salad.

In a serving bowl, layer spring mix, dyed tortellini, pepperoni, tomatoes, sweet peppers, and olives. Add mozzarella skulls and dress with vinaigrette before serving.