In a large skillet, cook about 6 strips of bacon over medium heat for 8–10 minutes, until crispy and golden brown. Transfer to a paper towel-lined plate to drain grease, then chop into bite-sized pieces.

Bring a pot of salted water to a boil. Add 12 ounces of frozen cheese tortellini and cook according to package directions, typically about 5–7 minutes until al dente. Drain and rinse under cold water.

In a large mixing bowl, combine ¾ cup mayonnaise, 2 tablespoons red wine vinegar, ½ teaspoon garlic powder, 1 teaspoon dried oregano, 1 teaspoon Italian seasoning, and a pinch of red pepper flakes. Mix until smooth.

Add the cooked tortellini, chopped bacon, ½ cup diced pepperoncini, 1 cup chopped tomatoes, and ½ cup finely chopped red onion to the bowl with the dressing. Toss gently to coat.

Cover the bowl and refrigerate for at least 2 hours before serving.

Before serving, give the salad a gentle stir to redisperse the dressing.