Bring a large pot of salted water to a rolling boil, then add the small pasta noodles and cook for 8-10 minutes until al dente. Drain and rinse with cold water.

In a skillet over medium heat, cook the thick-cut bacon for 5-7 minutes until crispy, then drain on a paper towel. Thaw the frozen peas in warm water.

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

In a large mixing bowl, combine the cooled pasta, thawed peas, crumbled bacon, and parmesan cheese; gently toss to combine.

Pour the dressing over the pasta mixture; fold in gently until all ingredients are well coated.

Cover and refrigerate for 1-2 hours before serving, or serve immediately.