Cook the bacon in a skillet over medium heat until crispy and golden brown, about 8-10 minutes. Drain on paper towels and chop into small pieces.

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

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

Add the cooled tortellini to the dressing, along with chopped pepperoncini, Parmesan cheese, red onion, tomatoes, and chopped bacon. Toss gently to coat.

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

Before serving, gently stir the salad and serve chilled or at room temperature.