Cook pasta in a large pot of salted boiling water until al dente, usually about 8-10 minutes. Drain and rinse with cold water.

While pasta cooks, thaw peas at room temperature. Cook bacon in skillet until crispy, about 6-8 minutes. Crumble bacon when cooled.

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

Combine cooked pasta, thawed peas, crumbled bacon, and parmesan in a large bowl. Pour dressing over and fold to combine.

Cover and refrigerate for 1-2 hours to meld flavors. Serve chilled.