Cook the pasta in a large pot of salted boiling water according to package instructions until al dente, about 8-10 minutes. Drain and rinse under cold water.

Cook thick-cut bacon in a skillet over medium heat until crispy, about 6-8 minutes. Transfer to a paper towel-lined plate to absorb excess grease and crumble.

In a medium bowl, whisk together mayonnaise, olive oil, apple cider vinegar, and a pinch of granulated sugar until smooth. Add seasonings to taste.

In a large mixing bowl, combine the cooled pasta, crumbled bacon, thawed peas, and Parmesan cheese. Gently fold together.

Pour the creamy dressing over the pasta mixture and gently mix to coat everything thoroughly.

Cover and refrigerate for at least 1-2 hours before serving to allow flavors to meld.