Start by bringing a large pot of salted water to a rolling boil over medium-high heat. Add the small pasta noodles and cook according to package instructions until al dente, about 8-10 minutes. Once done, drain the pasta and rinse it under cold water to stop the cooking process.

While the pasta is cooking, prepare the remaining ingredients. Thaw the frozen peas and cook the thick-cut bacon in a skillet over medium heat until crispy, about 6-8 minutes. Crumble the bacon and grate the Parmesan cheese.

In a small mixing bowl, whisk together the mayonnaise, olive oil, apple cider vinegar, granulated sugar, salt, garlic powder, onion powder, and black pepper. Mix until smooth.

In a large mixing bowl, combine the cooled pasta, thawed peas, crumbled bacon, and freshly grated Parmesan cheese. Gently toss to mix.

Pour the prepared dressing over the pasta mixture, gently folding it in to coat all ingredients evenly.

Cover and chill the salad in the refrigerator for 1-2 hours before serving, allowing the flavors to meld.