In a large skillet, heat over medium heat and add chopped bacon. Cook for about 6–8 minutes or until crispy. Transfer to a paper towel-lined plate to drain excess grease and cool.

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

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

Add cooled tortellini to the bowl with the dressing, followed by pepperoncini, red onion, cherry tomatoes, and crispy bacon. Gently fold together with a spatula.

Cover the bowl and refrigerate for at least 2 hours. This allows the flavors to meld beautifully.

Before serving, give the salad a gentle toss, adjusting seasoning if needed. Serve chilled.