Begin by boiling a large pot of salted water. Add your small pasta noodles and cook according to package instructions until al dente, usually about 8-10 minutes. Drain the noodles in a colander and rinse them under cold water.

While the pasta cools, thaw the frozen peas in warm water. Cook the bacon in a skillet over medium heat until crispy, about 6-8 minutes; then crumble it into pieces. Grate the Parmesan cheese.

In a bowl, combine the mayonnaise, olive oil, apple cider vinegar, sugar, salt, pepper, garlic powder, and onion powder. Whisk until smooth and creamy.

In a large mixing bowl, combine the cooled pasta, peas, bacon, and Parmesan. Pour the dressing over and toss gently until coated.

Cover the bowl with plastic wrap and refrigerate for 1-2 hours before serving to allow flavors to meld. Serve chilled.