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

Thaw frozen peas in a small bowl. Cook thick-cut bacon in a skillet until crispy, about 6-8 minutes. Crumble the bacon once cooled and grate parmesan cheese.

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

In a large mixing bowl, combine cooled pasta, peas, crumbled bacon, and parmesan cheese. Pour dressing over and gently stir until evenly mixed.

Cover with plastic wrap or lid and chill in the fridge for at least 1-2 hours before serving.