Begin by bringing a large pot of salted water to a boil over medium-high heat. Add your small pasta noodles and cook according to package instructions until al dente, typically around 8-10 minutes. Once done, drain the pasta and rinse it under cold water to stop the cooking process.

While the pasta cools, prepare the other ingredients. Thaw the frozen peas by running them under warm water until they’re no longer icy. In a skillet over medium heat, cook the thick-cut bacon until it’s crispy, about 6-8 minutes, then crumble it into bite-sized pieces. Grate the parmesan cheese.

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

In a large mixing bowl, combine the cooled pasta, thawed peas, crispy bacon, and freshly grated parmesan cheese. Pour the creamy dressing over the top and gently stir until everything is evenly coated.

Cover the bowl with plastic wrap or a lid and let your Creamy Pasta Salad chill in the refrigerator for 1-2 hours before serving.