Prepare the dressing by whisking together mayonnaise, red wine vinegar, garlic powder, black pepper, dried oregano, red pepper flakes, and kosher salt until smooth.

Cook the tortellini in a large pot of salted boiling water for 3–4 minutes, then drain and rinse with cold water.

Combine the cooled tortellini with the dressing, tossing gently to coat.

Fold in the chopped pepperoncini, parmesan cheese, diced red onion, halved cherry tomatoes, sliced pepperoni, chopped salami, and diced deli ham.

Chill the salad for at least 1 hour before serving.