Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and rinse under cold water.

Thaw peas in warm water if using frozen. Cook bacon in a skillet over medium heat until crispy, about 5-7 minutes. Crumble and set aside to cool.

In a medium bowl, whisk together mayonnaise, olive oil, apple cider vinegar, sugar, salt, garlic powder, onion powder, and black pepper until smooth.

In a large mixing bowl, combine cooled pasta, peas, crumbled bacon, and Parmesan cheese. Mix gently.

Pour dressing over salad mixture and stir until everything is coated. Ensure there are no dry patches.

Cover with plastic wrap or transfer to an airtight container. Chill for 1-2 hours before serving.