In a large skillet over medium heat, add diced bacon and cook until crispy, about 6-8 minutes.

Bring a large pot of salted water to a boil. Add the frozen cheese tortellini and cook according to package instructions, about 3-5 minutes until al dente.

In a large mixing bowl, combine mayonnaise, red wine vinegar, and a sprinkle of salt. Add oregano, Italian seasoning, garlic powder, and red pepper flakes. Whisk together until smooth.

Add the cooled tortellini to the bowl with the dressing along with the chopped bacon, sliced pepperoncini, grated Parmesan cheese, diced red onion, and sliced tomatoes. Gently toss to combine.

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

Once chilled, stir the salad gently and garnish with additional Parmesan if desired. Serve cold or at room temperature.