In a large skillet, cook 6-8 strips of bacon over medium heat for about 8-10 minutes or until crispy and golden. Drain excess grease and chop into bite-sized pieces.

Bring a large pot of salted water to a boil. Add 12 ounces of frozen cheese tortellini and cook according to package instructions, about 3-5 minutes. Drain and rinse under cold water.

In a large mixing bowl, combine 1 cup of mayonnaise, 2 tablespoons of red wine vinegar, 1 teaspoon of salt, 1 teaspoon of oregano, 1 teaspoon of Italian seasoning, 1 teaspoon of garlic powder, and 1/2 teaspoon of red pepper flakes. Whisk until smooth.

Fold the cooled tortellini and bacon into the dressing along with 1 cup of sliced pepperoncini, 1/2 cup of grated Parmesan cheese, 1/2 cup of finely chopped red onion, and 1 cup of halved tomatoes. Mix carefully.

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

Before serving, stir the salad gently to redistribute ingredients. Adjust seasoning as needed and serve chilled or at room temperature.