Begin by bringing a large pot of salted water to a rolling boil. Add small pasta noodles and cook according to package directions, usually around 8-10 minutes, until al dente. Once cooked, drain the pasta in a colander and rinse it under cold water to halt the cooking process and prevent stickiness. Set aside to cool while you prepare the other ingredients.

While the pasta cools, thaw the frozen peas by placing them in a bowl of warm water for about 5 minutes. Then, cook thick-cut bacon strips in a skillet over medium heat, turning them occasionally for 5-7 minutes until crispy. Remove from heat, chop into bits, and grate the parmesan cheese.

In a small bowl, whisk together the mayonnaise, olive oil, apple cider vinegar, and granulated sugar until smooth. Next, add in salt, black pepper, garlic powder, and onion powder, adjusting the seasoning to taste.

In a large mixing bowl, combine the cooled pasta, thawed peas, crumbled bacon, and grated parmesan cheese. Pour the creamy dressing over the top and gently stir using a spatula until all the ingredients are evenly coated.

Cover the bowl with plastic wrap or a lid, then transfer it to the refrigerator to chill for at least 1 to 2 hours.