Boil a large pot of salted water over high heat. Once boiling, add small pasta noodles and cook according to package instructions until al dente, about 8–10 minutes. Drain the pasta in a colander and rinse under cold water.

Thaw the frozen peas under running water or in the microwave. In a skillet, cook thick cut bacon until crispy, about 5–7 minutes, then crumble. Grate Parmesan cheese.

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

In a large mixing bowl, combine cooled pasta, thawed peas, crumbled bacon, and grated Parmesan cheese. Gently toss, then pour the dressing over and mix until well-coated.

For best flavor, cover the salad and refrigerate for 1–2 hours. Serve immediately if short on time, but allowing it to chill enhances flavors.