In a large skillet over medium heat, cook the bacon until crispy, about 6 to 8 minutes. Transfer to a paper towel-lined plate to drain grease. Chop the bacon into small pieces and set aside.

Bring a large pot of salted water to a boil, then add the frozen cheese tortellini. Cook according to package instructions, usually about 3 to 5 minutes until al dente. Drain and rinse under cold water, then cool.

In a large mixing bowl, combine the mayonnaise, red wine vinegar, salt, oregano, Italian seasoning, garlic powder, and red pepper flakes. Whisk until the dressing is smooth and well-blended.

Add the cooled tortellini, chopped pepperoncini, grated Parmesan, red onion, cherry tomatoes, and crispy bacon to the dressing. Gently toss to ensure even coating.

Cover the bowl with plastic wrap and refrigerate for at least 2 hours to let flavors meld.

Before serving, stir the salad gently, then transfer to a serving dish and enjoy chilled or at room temperature.