Begin by bringing a large pot of salted water to a boil. Cook the pasta until al dente, about 8-10 minutes. Drain and rinse under cold water.

While the pasta cooks, thaw the peas in warm water. Cook the bacon in a skillet until crispy, then crumble. Grate the Parmesan cheese.

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

Combine the pasta, peas, bacon, and Parmesan in a mixing bowl. Pour the dressing over and stir until evenly coated.

Refrigerate the salad for 1-2 hours before serving, or serve immediately if desired.