Start by bringing a large pot of salted water to a rolling boil. Add 12 oz of small pasta noodles, stirring occasionally. Cook until al dente, usually around 8–10 minutes. Once done, drain the pasta in a colander and rinse under cold water to stop the cooking process and keep the noodles firm and cool.

While the pasta is cooking, ensure that you have 2 cups of frozen peas thawed and ready. Cook 12 oz of thick-cut bacon in a skillet over medium heat until crispy, about 8–10 minutes. Once cooked, remove it from the pan, let it cool slightly, then chop it into bite-sized pieces.

In a small mixing bowl, combine 3/4 cup mayonnaise, 2 tbsp olive oil, 1 tbsp apple cider vinegar, 1 tsp granulated sugar, 1 tsp salt, 1/2 tsp garlic powder, 1/2 tsp onion powder, and 1/4 tsp black pepper. Whisk the ingredients together until smooth and creamy.

In a large mixing bowl, combine the cooled pasta, 2 cups of thawed peas, chopped bacon, and 1/2 cup freshly grated parmesan cheese. Gently toss the ingredients together.

Pour the prepared dressing over the pasta salad mixture, and gently stir using a spatula until everything is thoroughly coated.

Cover the mixing bowl and refrigerate the creamy pasta salad for 1 to 2 hours. If you’re short on time, you can serve it immediately.