Cook the pasta in a large pot of salted boiling water for 8-10 minutes until al dente, then drain and rinse with cold water.

In a skillet, cook the bacon until crispy, about 6-8 minutes. Crumble and set aside.

In a large bowl, combine the cooled pasta, peas, and crumbled bacon along with the Parmesan cheese.

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

Pour the dressing over the pasta mixture and gently fold until well coated.

Cover and chill the salad in the refrigerator for at least 1-2 hours before serving.