In a large pot, bring salted water to a boil. Add the small pasta noodles and cook until al dente, about 8-10 minutes. Drain and rinse under cold water.

While the pasta is cooking, cook the thick-cut bacon in a skillet over medium heat until crispy, about 5-7 minutes. Crumble the bacon. Thaw the peas under warm water and grate the Parmesan cheese.

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

In a large bowl, combine the cooled pasta, thawed peas, crumbled bacon, and Parmesan cheese. Pour the dressing over and stir gently to coat.

Cover and refrigerate for 1-2 hours to meld flavors, or serve immediately if time is short.