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

Thaw frozen peas in a small bowl of water, and cook thick-cut bacon in a skillet over medium heat until crispy (about 6-8 minutes). Crumble bacon once cooled, and set aside with grated Parmesan.

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

In a large bowl, combine cooled pasta, thawed peas, crumbled bacon, and grated Parmesan. Pour dressing over and gently toss until evenly coated.

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