Begin by bringing a large pot of salted water to a boil. Add small pasta noodles and cook according to package directions until al dente, usually about 8-10 minutes. Once cooked, drain in a colander and rinse under cold water.

While the pasta is cooking, let peas thaw at room temperature. In a skillet over medium heat, cook thick cut bacon until crispy, about 5-7 minutes. Crumble the bacon and set aside.

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

In a large bowl, mix together the cooked pasta, thawed peas, crumbled bacon, and grated parmesan cheese. Pour the creamy dressing over the mixture and stir gently until well-coated.

Cover the bowl with plastic wrap or transfer to an airtight container. Refrigerate for 1-2 hours before serving to allow flavors to meld.