Begin by bringing a large pot of salted water to a rolling boil over high heat. Add 12 oz of small pasta noodles and cook according to package directions until al dente, usually about 8-10 minutes. Once done, drain the pasta and rinse it immediately under cold water to halt the cooking process and cool it down. Set the pasta aside to dry.

While the pasta is cooling, prepare the other ingredients: thaw 2 cups of frozen peas, cook 12 oz of thick-cut bacon until crispy and chop it, and grate 1/2 cup of fresh parmesan cheese.

In a medium-sized bowl, whisk together 3/4 cup of mayonnaise, 2 tablespoons of olive oil, and 1 tablespoon of apple cider vinegar until smooth and well-blended. Stir in 1 teaspoon of granulated sugar, 1 teaspoon of salt, 1/2 teaspoon of garlic powder, 1/2 teaspoon of onion powder, and 1/4 teaspoon of black pepper.

In a large mixing bowl, combine the cooled pasta, thawed peas, chopped bacon, and grated parmesan. Gently fold the ingredients together, then pour the creamy dressing over the pasta mix and stir well to coat everything.

For the best flavor, cover the salad with plastic wrap and refrigerate for 1-2 hours before serving.