Boil a large pot of salted water. Add the small pasta noodles and cook until al dente, about 8–10 minutes. Drain and rinse under cold water.

Cook thick-cut bacon in a skillet over medium heat for about 8–10 minutes until crispy. Remove and chop.

In a mixing bowl, combine the cooled pasta, thawed peas, and chopped bacon. Add grated Parmesan cheese and toss to mix.

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

Pour the dressing over the pasta mixture and toss to coat. Reserve some dressing to refresh before serving if desired.

Cover and refrigerate for at least one hour before serving to enhance flavors.