Cook the pasta according to package instructions in a large pot of salted boiling water for 8-10 minutes. Drain and rinse under cold water.

While the pasta cooks, fry the bacon in a skillet over medium heat until crispy, about 5-7 minutes. Drain on paper towels and crumble.

Thaw frozen peas in a bowl of warm water for about 5 minutes, then drain.

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

Combine the cooked pasta, thawed peas, crumbled bacon, and Parmesan cheese in a large mixing bowl. Fold gently to mix.

Pour dressing over the pasta mixture and toss gently to coat.

Chill covered in the refrigerator for at least 1-2 hours before serving to enhance flavors.

Serve and enjoy, adjusting seasoning as necessary.