Bring a large pot of salted water to a rolling boil. Cook the small pasta noodles for about 8-10 minutes until al dente. Drain and rinse under cold water.

Thaw the frozen peas. In a skillet, cook the thick cut bacon until crispy, about 6-8 minutes. Crumble the bacon into bite-sized pieces.

In a mixing bowl, whisk together the mayonnaise, olive oil, apple cider vinegar, sugar, salt, garlic powder, onion powder, and black pepper to create the dressing.

Combine the cooled pasta, thawed peas, crispy bacon, and Parmesan cheese in a bowl. Pour the dressing over and stir to coat evenly.

Cover and refrigerate for at least 1-2 hours before serving. Serve immediately if short on time, but chilling enhances the flavor.