In a large mixing bowl, whisk together mayonnaise, red wine vinegar, garlic powder, black pepper, dried oregano, red pepper flakes, and kosher salt until smooth and creamy.

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

Gently fold the cooled tortellini into the dressing until coated. Add pepperoncini, Parmesan, red onion, cherry tomatoes, and assorted meats. Mix carefully.

Cover with plastic wrap or transfer to an airtight container. Refrigerate for at least 1 hour to let flavors meld.

After chilling, stir gently. Serve in bowls or a platter, garnishing with extra Parmesan or fresh herbs.