Heat a skillet over medium heat and cook the sliced bacon for about 8-10 minutes until crispy. Transfer to paper towel-lined plate and chop into small pieces.

Boil water in a large pot and add the frozen cheese tortellini. Cook according to package instructions (about 4-5 minutes) until al dente. Drain and rinse under cold water.

In a large mixing bowl, mix mayonnaise and red wine vinegar. Stir in oregano, Italian seasoning, garlic powder, and red pepper flakes until smooth.

Fold cooked tortellini into the dressing, then add bacon, pepperoncini, red onion, and tomatoes. Toss until combined.

Cover with plastic wrap and refrigerate for at least 2 hours to let flavors meld.

Before serving, stir the salad and add a splash of reserved dressing if needed. Enjoy chilled or at room temp.