Begin by bringing a large pot of salted water to a rolling boil. Add 12 ounces of small pasta noodles and cook until al dente, about 8-10 minutes. Drain and rinse under cold water.

While the pasta cools, prepare your ingredients: thaw 2 cups of frozen peas, cook 12 ounces of thick-cut bacon until crispy, and grate ½ cup of Parmesan cheese.

In a separate bowl, whisk together ¾ cup of mayonnaise, 2 tablespoons of olive oil, 1 tablespoon of apple cider vinegar, and 1 teaspoon of granulated sugar. Season with salt, garlic powder, onion powder, and black pepper to taste.

In a large mixing bowl, combine the cooled pasta, thawed peas, crumbled bacon, and grated Parmesan cheese. Fold gently to mix.

Pour the dressing over the pasta mixture and stir to coat evenly. Ensure all ingredients are well combined without overmixing.

Cover with plastic wrap and refrigerate for 1 to 2 hours to allow the flavors to meld. Serve as a side dish.