Begin by bringing a large pot of salted water to a boil. Add 12 oz of small pasta noodles and cook according to package instructions until al dente, usually about 8-10 minutes. Once cooked, drain the pasta in a colander and rinse it under cold water to cool down.

In a large mixing bowl, combine the cooled pasta, 2 cups of thawed frozen peas, chopped 12 oz of thick-cut bacon (cooked until crispy and crumbled), and 1/2 cup of freshly grated Parmesan cheese. Gently fold the ingredients together with a spatula.

In a separate medium bowl, whisk together 3/4 cup of mayonnaise, 2 tbsp of olive oil, 1 tbsp of apple cider vinegar, and 1 tsp of sugar until the mixture is smooth and creamy. Then, add 1 tsp of salt, 1/2 tsp of garlic powder, 1/2 tsp of onion powder, and 1/4 tsp of black pepper.

Pour the creamy dressing over the pasta mixture in the large bowl. Using a spatula, gently toss everything together until the pasta and ingredients are well coated in the dressing.

Cover the bowl with plastic wrap or transfer the Creamy Pasta Salad to an airtight container. Place it in the refrigerator for at least 30 minutes, allowing the flavors to meld together beautifully.