Bring a large pot of salted water to a vigorous boil. Add in your small pasta noodles and cook according to package instructions until al dente, about 8 to 10 minutes. Once cooked, drain the pasta in a colander and rinse under cold water to halt the cooking process. Set the pasta aside to cool.

While the pasta cools, ensure your add-ins for this creamy pasta salad are ready to go. Thaw your frozen peas completely by either leaving them at room temperature or briefly submerging them in warm water. Cook and chop your thick cut bacon, and grate the parmesan cheese to your preference.

In a medium mixing bowl, whisk together the mayonnaise, olive oil, and apple cider vinegar. Add granulated sugar, salt, garlic powder, onion powder, and black pepper, tasting as you go for a perfect balance until smooth.

In a large mixing bowl, combine the cooled pasta, thawed peas, crumbled bacon, and freshly grated parmesan. Gently pour the dressing over these ingredients and stir until evenly coated.

Cover the bowl with plastic wrap or a lid and place the creamy pasta salad in the refrigerator. Allow it to chill for about 1 to 2 hours before serving.