Cook the bacon in a skillet over medium heat until crispy and golden, about 8-10 minutes. Transfer to a paper towel-lined plate to drain and chop into bite-sized pieces.

Bring salted water to a boil in a large pot. Add the frozen cheese tortellini and cook according to package instructions, typically around 3-5 minutes until al dente. Drain and rinse under cold water.

In a mixing bowl, combine mayonnaise, red wine vinegar, salt, oregano, Italian seasoning, garlic powder, and red pepper flakes. Whisk until blended.

In a large mixing bowl, combine the tortellini, bacon, pepperoncini, red onion, cherry tomatoes, and Parmesan cheese. Drizzle the dressing over and gently toss to coat.

Cover and refrigerate the salad for at least 1 hour to allow flavors to meld.

Before serving, stir the salad gently. Add reserved dressing if needed. Serve chilled, garnished with additional Parmesan.