In a large skillet over medium heat, cook the bacon until crispy, about 6-8 minutes. Transfer to a paper towel-lined plate to drain and cool before chopping.

Bring a pot of salted water to a boil and cook the frozen cheese tortellini according to package instructions for about 3-5 minutes until al dente. Drain and rinse with cold water.

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

Add cooked tortellini, bacon, pepperoncini, red onion, tomatoes, and Parmesan cheese to the bowl. Toss gently to coat evenly with the dressing.

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

Before serving, stir the salad to remix the ingredients and serve chilled or at room temperature.