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

While the pasta is cooking, prepare the remaining ingredients. Thaw the frozen peas, cook and crumble bacon until crispy, then chop into bite-sized pieces. Grate the Parmesan cheese.

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

In a large mixing bowl, combine the cooled pasta, thawed peas, chopped bacon, and grated Parmesan cheese. Gently fold to mix.

Pour the dressing over the pasta mixture and gently stir to coat. Adjust seasoning if needed.

Cover and refrigerate for 1-2 hours before serving to let flavors meld.