In a large skillet, cook thick-cut bacon over medium heat for about 8-10 minutes or until crispy and golden brown. Transfer to a paper towel-lined plate to drain excess grease and cool before chopping into small pieces.

Bring a large pot of salted water to a rolling boil. Add frozen cheese tortellini, cooking according to package instructions—typically around 3-5 minutes—until they are al dente. Drain and rinse under cold water.

In a mixing bowl, combine ½ cup mayonnaise, 2 tablespoons red wine vinegar, ½ teaspoon salt, 1 teaspoon oregano, 1 teaspoon Italian seasoning, ½ teaspoon garlic powder, and a pinch of red pepper flakes. Whisk until smooth.

Add the cooked tortellini, chopped bacon, ½ cup sliced pepperoncini peppers, ½ cup grated Parmesan cheese, ¼ cup finely chopped red onion, and 1 cup halved cherry tomatoes into the bowl with the dressing. Gently toss to coat.

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

Before serving, give the salad a gentle stir. Serve chilled or at room temperature.