Cook the pasta in salted boiling water for 8-10 minutes until al dente. Drain and rinse under cold water.

Cook thick-cut bacon in a skillet over medium heat for 6-8 minutes until crispy. Drain and crumble once cooled.

In a small bowl, whisk together mayonnaise, olive oil, apple cider vinegar, sugar, salt, garlic powder, onion powder, and pepper until smooth.

In a large bowl, combine pasta, crumbled bacon, thawed peas, and Parmesan. Pour dressing over and mix gently.

Cover and refrigerate for at least 1-2 hours before serving to allow flavors to meld.

Serve cold or at room temperature, giving it a quick stir before serving.