In a large skillet over medium heat, cook diced bacon until crispy, about 8–10 minutes. Stir occasionally to ensure even cooking and avoid burning. Once golden brown, transfer the bacon to a paper towel-lined plate to drain excess fat.

Bring a large pot of salted water to a rolling boil. Cook frozen cheese tortellini according to package instructions, usually around 3–5 minutes, until al dente. Drain the cooked tortellini in a colander, then rinse it under cold water to stop the cooking process.

In a large mixing bowl, whisk together mayonnaise, red wine vinegar, a pinch of salt, oregano, garlic powder, and red pepper flakes. Blend until well combined.

To the dressing, add the cooked tortellini, sliced pepperoncini, a third of the grated Parmesan cheese, diced red onion, halved cherry tomatoes, and crispy bacon. Gently toss all the ingredients together.

Cover the bowl tightly and place the salad in the refrigerator for at least 2 hours.

Before serving, give the salad a gentle stir to redistribute the dressing. Taste and adjust the seasoning.