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

Ensure frozen peas are thawed and thick cut bacon is cooked and crumbled. Grate Parmesan cheese.

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

In a large mixing bowl, combine cooled pasta, peas, bacon, and Parmesan cheese. Pour dressing over salad and gently fold to combine.

Cover and refrigerate for at least 1 to 2 hours to allow flavors to meld. Serve chilled.