In a large skillet, cook the diced bacon over medium heat for about 8–10 minutes, or until crispy.

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

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

Add the drained tortellini, sliced pepperoncini, grated Parmesan cheese, finely chopped red onion, and sliced tomatoes. Fold in the cooled bacon pieces.

Cover the salad and refrigerate for at least 2 hours to allow flavors to meld.

Before serving, give the salad a gentle stir and adjust seasoning if needed. Serve chilled.