Begin by bringing a large pot of salted water to a rolling boil over high heat. Add the small pasta noodles and cook until al dente, about 8-10 minutes.

While the pasta cooks, place the frozen peas in a small bowl to thaw for about 5-10 minutes and cook the thick-cut bacon in a skillet over medium heat until crispy, around 6-8 minutes.

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

In a large mixing bowl, combine the cooled pasta, thawed peas, crumbled bacon, and grated Parmesan cheese. Toss gently to distribute evenly.

Pour the creamy dressing over the pasta salad mixture and gently fold until well coated.

Cover the creamy pasta salad and chill in the refrigerator for 1 to 2 hours before serving.