Begin by bringing a large pot of salted water to a boil over high heat. Add your small pasta noodles and cook according to package instructions until al dente, typically 8-10 minutes. Once done, drain the pasta in a colander and rinse it under cold water to stop the cooking process. Set the cooled pasta aside in a large mixing bowl.

While the pasta is cooking, take a small saucepan and bring a little water to a simmer. Add your frozen peas and cook for about 2-3 minutes until thawed and vibrant. Simultaneously, heat a skillet over medium heat and cook thick-cut bacon until crispy, about 5-7 minutes. Once crispy, remove from heat, allow to cool, and crumble the bacon into bite-sized pieces.

In the large bowl with the cooled pasta, gently fold in the thawed peas and the crumbled crispy bacon. Next, sprinkle freshly grated Parmesan cheese over the mixture.

In a separate bowl, prepare your dressing by whisking together mayonnaise, olive oil, apple cider vinegar, granulated sugar, and a pinch of salt. Add garlic powder, onion powder, and black pepper to the mixture for a burst of flavor. Whisk until the dressing is smooth and well-combined.

Pour the creamy dressing over the pasta mixture in your large bowl. Using a spatula, gently toss the pasta salad until everything is evenly coated.

Cover the bowl with plastic wrap or a lid and place it in the refrigerator for 1 to 2 hours to allow the flavors to meld together harmoniously.