In a large skillet over medium heat, add diced bacon and cook until crispy, about 8-10 minutes.

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

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

Add the cooled tortellini, sliced pepperoncini, chopped bacon, grated Parmesan cheese, finely chopped red onion, and sliced tomatoes to the mixing bowl. Toss gently to combine.

Cover the bowl with plastic wrap or transfer to an airtight container. Refrigerate for at least 2 hours.

Once chilled, toss the salad before serving. Garnish with additional Parmesan or fresh herbs if desired.