Bring a large pot of salted water to a rolling boil, then add small pasta noodles and cook until al dente, about 8-10 minutes. Drain and rinse under cold water.

Prepare the other components: thaw the peas, cook and crumble the bacon in a skillet for 5-7 minutes, then grate the parmesan cheese.

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

In a large bowl, combine the cooked pasta, peas, bacon, and parmesan cheese. Pour the dressing over and gently toss until evenly coated.

Cover with plastic wrap and refrigerate for 1-2 hours. Stir lightly before serving.