Fill a large pot with water and bring it to a rolling boil over high heat. Add a pinch of salt, then toss in your small pasta noodles, cooking them until al dente, about 8-10 minutes. Once cooked, drain the pasta in a colander and rinse it under cold water to stop the cooking process. Set it aside to cool completely.

While the pasta cools, place your frozen peas in a microwave-safe bowl and thaw them for 2-3 minutes. Cook thick-cut bacon in a skillet over medium heat until crispy, approximately 7-10 minutes, then crumble it into bite-sized pieces. Lastly, grate freshly grated Parmesan cheese to have it ready for the salad.

In a medium mixing bowl, combine mayonnaise, olive oil, apple cider vinegar, granulated sugar, salt, garlic powder, onion powder, and black pepper. Whisk together the ingredients thoroughly for about 1-2 minutes until the dressing is smooth and creamy.

In a large mixing bowl, carefully combine the cooled pasta, thawed peas, crumbled bacon, and grated Parmesan cheese. Drizzle the creamy dressing over the salad ingredients and gently toss everything together until evenly coated.

Cover the bowl with plastic wrap or a lid and refrigerate the creamy pasta salad for at least 1 hour. Serve it right away if you're short on time, but chilling will enhance its delicious taste.