In a skillet over medium heat, cook the bacon until crispy, about 5–7 minutes, turning occasionally, then chop into small pieces and set aside to cool.

Bring a large pot of salted water to a boil, add the frozen cheese tortellini, and cook according to package instructions for about 3–4 minutes until al dente. Drain and rinse with cold water.

In a large mixing bowl, whisk together the mayonnaise, red wine vinegar, garlic powder, oregano, Italian seasoning, red pepper flakes, and a pinch of salt until smooth.

Gently fold the cooled tortellini, chopped bacon, sliced pepperoncini, diced tomatoes, and red onion into the dressing. Sprinkle Parmesan cheese over the mixture and toss until well combined.

Cover the bowl with plastic wrap or transfer to an airtight container and refrigerate for at least 1 hour.

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