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

While the pasta cools, cook and crumble the thick-cut bacon until crispy, about 5-7 minutes. Drain on a paper towel and set aside.

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 bowl, toss together the cooked pasta, thawed peas, crumbled bacon, and Parmesan cheese. Mix gently but thoroughly.

Pour the dressing over the salad mixture and fold in gently until all ingredients are coated evenly.

Cover and chill in the refrigerator for 1-2 hours before serving to meld flavors. Stir before serving.