Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the small pasta noodles and cook for about 8-10 minutes until al dente. Drain and rinse under cold water.

Prepare the Mix-ins: Thaw the peas under warm water. Cook the bacon in a skillet over medium heat for 5-7 minutes until crispy, then chop into bite-sized pieces.

Whisk the Dressing: In a medium bowl, combine mayonnaise, olive oil, apple cider vinegar, and sugar. Whisk until smooth, then mix in the garlic powder, onion powder, salt, and black pepper.

Combine Ingredients: In a large bowl, combine cooled pasta, thawed peas, chopped bacon, and Parmesan cheese. Toss to mix well.

Mix in the Dressing: Pour the dressing over the pasta salad mixture and fold gently to coat evenly.

Chill Before Serving: Cover and refrigerate for at least 1-2 hours before serving to allow flavors to meld.