In a skillet over medium heat, cook bacon until it's crispy, about 5-7 minutes. Drain on paper towels and chop into bite-sized pieces.

Bring a large pot of salted water to a boil. Add 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 large mixing bowl, whisk together mayonnaise, red wine vinegar, oregano, Italian seasoning, garlic powder, and red pepper flakes to create the dressing.

Add the cooked tortellini, pepperoncini, Parmesan cheese, red onion, tomatoes, and cooked bacon to the bowl. Gently toss until well coated.

Cover the bowl with plastic wrap and refrigerate for at least 2 hours.

Before serving, stir the salad and adjust dressing as needed.