In a large skillet over medium heat, cook the bacon strips until crispy, about 8–10 minutes. Drain and chop into bite-sized pieces.

Bring a large pot of salted water to a boil, add cheese tortellini, and cook according to package directions (3-5 minutes) until al dente. Drain and rinse under cold water.

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

Add cooked tortellini, chopped pepperoncini, Parmesan, red onion, sliced tomatoes, and crispy bacon. Toss gently until evenly coated with dressing.

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

Before serving, stir gently, transfer to a serving bowl, and garnish with additional Parmesan or herbs if desired.