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

Thaw the frozen peas and cook the bacon until crispy, then crumble it into pieces.

Whisk together mayonnaise, olive oil, apple cider vinegar, sugar, salt, garlic powder, onion powder, and black pepper in a small bowl until smooth.

In a large bowl, combine the cooled pasta, peas, crumbled bacon, and Parmesan. Gently fold together.

Pour the dressing over the salad and mix gently to coat all ingredients.

Cover and refrigerate for at least 1 hour before serving.