Cook the pasta in a large pot of salted boiling water for 8-10 minutes until al dente, then drain and rinse with cold water.

Cook bacon in a skillet over medium heat until crispy, about 5-7 minutes. Crumble it and set aside.

Whisk together mayonnaise, olive oil, apple cider vinegar, granulated sugar, salt, garlic powder, onion powder, and black pepper in a bowl.

In a large mixing bowl, combine cooked pasta, peas, crumbled bacon, and Parmesan cheese, folding gently.

Pour the dressing over the pasta mixture and stir until everything is evenly coated.

Cover and refrigerate for 1-2 hours before serving.