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

Thaw the frozen peas under running cold water for 2-3 minutes. Cook the bacon in a skillet over medium heat until crispy, 5-7 minutes. Let it cool and crumble. Grate the Parmesan cheese.

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

In a large mixing bowl, combine the cooled pasta, thawed peas, crumbled bacon, and grated cheese. Stir together gently.

Pour the dressing over the pasta mixture and fold in to coat all ingredients evenly.

Cover with plastic wrap or transfer to an airtight container. Chill for at least 1-2 hours before serving.