Bring a large pot of salted water to a boil over high heat. Add the small pasta noodles and cook according to package instructions until al dente, around 8-10 minutes.

Drain the pasta in a colander and rinse it under cold water. Allow it to dry briefly while prepping other ingredients.

Cook the thick cut bacon in a skillet over medium heat until crispy, about 5-7 minutes. Drain on paper towel and crumble.

Thaw the frozen peas under warm water for a minute, then drain well.

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

In a large bowl, mix the cooled pasta, peas, crumbled bacon, and Parmesan cheese. Pour dressing over and stir gently until well combined.

Cover and chill in the refrigerator for at least 1-2 hours before serving.