Begin by bringing a large pot of salted water to a rolling boil. Add 12 oz of small pasta noodles and cook until al dente, about 8-10 minutes, stirring occasionally. Drain the pasta and rinse it under cold water to cool it down.

While the pasta is cooking, prepare the other ingredients. Thaw 2 cups of frozen peas and chop 12 oz of thick cut bacon into bite-sized pieces, cooking it in a skillet over medium heat until crispy, about 5-7 minutes. Transfer the bacon to a paper towel-lined plate.

In a medium bowl, whisk together ¾ cup of mayonnaise, 2 tablespoons of olive oil, 1 tablespoon of apple cider vinegar, and 1 teaspoon of granulated sugar until smooth. Add 1 teaspoon of salt, ½ teaspoon of garlic powder, ½ teaspoon of onion powder, and ¼ teaspoon of black pepper to the mixture. Blend until all ingredients are fully combined.

In a large mixing bowl with the cooked pasta, gently fold in the thawed peas, crispy bacon pieces, and ½ cup of freshly grated parmesan cheese. Pour the creamy dressing over the salad mixture and stir to coat all ingredients evenly.

For optimal flavor, cover the bowl and allow the creamy pasta salad to chill in the refrigerator for 1-2 hours, or serve immediately.