Boil water in a large pot, then add the small pasta noodles. Cook until al dente, typically about 8-10 minutes. Drain and rinse under cold water to prevent sticking.

Thaw the frozen peas, ensuring they're ready to add. Meanwhile, cook thick-cut bacon until crispy; then chop it into bite-sized pieces and grate the parmesan cheese for added flavor.

In a small bowl, whisk together the mayonnaise, olive oil, apple cider vinegar, sugar, salt, garlic powder, onion powder, and black pepper until the mixture is smooth and creamy.

In a large mixing bowl, add the cooked pasta, thawed peas, crumbled bacon, and freshly grated parmesan cheese. Mix gently to combine everything evenly.

Pour the creamy dressing over the pasta mixture and toss it well to ensure all ingredients are evenly coated with the dressing.

Cover the bowl and place it in the fridge for 1-2 hours to let the flavors meld. You can also serve immediately for a quick option.