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

Cook the thick cut bacon in a skillet over medium heat until crispy, about 6-8 minutes. Crumble the bacon into bite-sized pieces.

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

In a large bowl, combine cooled pasta, peas, crumbled bacon, and Parmesan cheese. Pour dressing over the top and stir gently to coat.

Cover and chill in the refrigerator for at least 1 hour before serving to enhance flavors.