Bring a large pot of salted water to a rolling boil. Add the small pasta noodles and cook according to package instructions, usually about 8-10 minutes, until al dente. Drain and rinse under cold water.

Thaw peas under warm water and drain. Cook and crumble bacon in a skillet over medium heat for 5-7 minutes until crispy, then set aside.

In a medium bowl, combine mayonnaise, olive oil, apple cider vinegar, sugar, salt, garlic powder, onion powder, and black pepper. Whisk until smooth and creamy.

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

Cover and refrigerate for at least 1-2 hours before serving. Stir gently before serving to refresh the creamy texture.