Begin by bringing a large pot of salted water to a rolling boil. Add the small pasta noodles and cook them according to package instructions until al dente, usually around 8-10 minutes. Drain the pasta in a colander and rinse it gently under cold water to stop the cooking process. Set aside to cool.

In a skillet, cook the thick cut bacon over medium heat until crispy, then crumble it into small pieces. Simultaneously, thaw the frozen peas by running them under warm water in a strainer or letting them sit at room temperature. Grate the Parmesan cheese and set aside.

In a medium-sized bowl, combine the mayonnaise, olive oil, apple cider vinegar, granulated sugar, and a pinch of salt. Add garlic powder, onion powder, and black pepper to taste. Whisk until smooth and well-blended.

In a large mixing bowl, combine the cooled pasta with thawed peas, crumbled bacon, and grated Parmesan cheese. Gently fold the ingredients together to ensure even distribution.

Pour the dressing over the pasta mixture and stir well, ensuring every piece of pasta is coated. This is crucial to achieving a rich, creamy sensation.

Cover the mixing bowl with plastic wrap or a lid and refrigerate for 1-2 hours. This allows flavors to meld. Alternatively, serve immediately.