In a large skillet, cook the bacon over medium heat until crispy, about 5-8 minutes. Transfer to paper towels to drain excess grease.

Bring a large pot of salted water to a boil. Add the frozen cheese tortellini and cook according to package instructions until al dente, about 3-5 minutes. 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 smooth.

Add the cooked tortellini, chopped pepperoncini, Parmesan cheese, diced red onion, chopped tomatoes, and cooked bacon to the dressing. Toss gently until combined.

Cover the bowl and refrigerate for at least 2 hours to allow flavors to meld.

Before serving, give the salad a gentle toss and serve in bowls, garnished with extra herbs or cheese if desired.