In a large skillet over medium heat, add sliced bacon and cook until crispy, about 6–8 minutes. Stir occasionally, then drain on paper towels.

Bring a large pot of salted water to a boil. Add the frozen cheese tortellini and cook according to package instructions (3–5 minutes). Drain and rinse under cold water.

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

In a large mixing bowl, combine the cooled tortellini, chopped bacon, sliced pepperoncini, diced red onion, halved tomatoes, and grated parmesan cheese. Pour the creamy dressing over the salad and fold gently.

Cover the bowl and refrigerate for at least 2 hours, allowing the flavors to meld together.

Before serving, give the salad a gentle stir to redistribute the dressing. Serve chilled or at room temperature.