In a skillet over medium heat, cook the bacon strips until they’re crispy, about 7–10 minutes. Transfer to a paper towel-lined plate to drain excess grease.

Bring a large pot of salted water to a rolling boil. Add the frozen cheese tortellini and cook according to package instructions, typically about 3–5 minutes. Drain and rinse with cold water.

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

Add the cooked tortellini, chopped pepperoncini, grated Parmesan cheese, diced red onion, halved tomatoes, and crispy bacon to the bowl with the dressing. Toss gently to coat.

Cover and refrigerate the salad for at least 1 hour to let the flavors meld.

Before serving, stir to redistribute the dressing. Garnish with additional Parmesan and serve.