In a large skillet over medium heat, add your sliced bacon. Cook until the bacon turns crispy and golden brown, about 6-8 minutes. Transfer the bacon to a plate lined with paper towels.

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

In a medium bowl, combine mayonnaise, red wine vinegar, garlic powder, oregano, Italian seasoning, and red pepper flakes. Whisk together until smooth and creamy.

In a large mixing bowl, combine the cooled tortellini, crispy bacon, chopped pepperoncini, sliced red onion, and tomatoes. Sprinkle Parmesan cheese and drizzle the dressing over the salad. Gently fold everything together.

Cover the bowl tightly with plastic wrap and refrigerate. Allow the salad to chill for at least 2 hours to meld the flavors.

Before serving, stir the salad gently to redistribute the dressing. Serve cold or at room temperature.