Bring a large pot of salted water to a rolling boil over high heat. Add your small pasta noodles and cook according to the package instructions, typically 8 to 10 minutes, until al dente. Once cooked, drain the pasta in a colander and rinse under cold water to halt the cooking process and prevent mushiness.

While your pasta is cooking, gather your ingredients. Ensure that your frozen peas are thawed, your thick-cut bacon is cooked until crispy and crumbled, and your parmesan cheese is freshly grated. Prep all ingredients to keep the mixing process seamless once the pasta is cool.

In a separate medium bowl, combine the mayonnaise, olive oil, apple cider vinegar, and granulated sugar. Season with salt, garlic powder, onion powder, and black pepper to taste. Whisk the mixture vigorously until smooth and creamy, allowing the flavors to meld together for a delightful dressing for your creamy pasta salad.

In a large mixing bowl, combine the cooled pasta, thawed peas, crumbled bacon, and grated parmesan cheese. Stir gently to incorporate all the ingredients evenly, ensuring the pasta salad has a delightful mix of flavors and textures just waiting for the dressing.

Pour the creamy dressing over the pasta mixture and use a spatula or wooden spoon to fold everything together gently. Continue mixing until every piece of pasta is generously coated in the creamy goodness.

Cover the pasta salad with plastic wrap or a lid and refrigerate for at least 1 to 2 hours. This chilling time allows the flavors to marry beautifully, making each bite even more delicious.