Cook the small pasta noodles in a large pot of boiling salted water according to package instructions for 8–10 minutes. Drain and rinse under cold water.

Thaw frozen peas in warm water for about 5 minutes. Cook thick-cut bacon in a skillet over medium heat until crispy, about 6–8 minutes, then chop it.

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

In a large mixing bowl, combine cooled pasta, peas, chopped bacon, and Parmesan cheese. Pour dressing over and stir gently.

Cover and refrigerate for at least 1–2 hours before serving to allow flavors to meld.