In a large skillet over medium heat, add your sliced bacon and cook until crispy, about 6–8 minutes. Transfer the cooked bacon to a paper towel-lined plate to drain excess grease, then chop it into bite-sized bits.

While the bacon cools, bring a large pot of salted water to a vigorous boil and cook the frozen cheese tortellini according to package instructions until al dente, around 3–5 minutes. Drain and rinse under cold water.

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

In a large mixing bowl, combine the cooled tortellini, chopped bacon, sliced pepperoncini, diced red onion, and sliced tomatoes. Sprinkle grated Parmesan cheese and drizzle prepared dressing over the top. Fold together gently until well coated.

Cover the bowl with plastic wrap or a lid, then refrigerate the salad for at least 2 hours to allow the flavors to meld.

Once chilled, give the salad a gentle stir and serve cold or at room temperature as a light meal or side dish.