Begin by bringing a large pot of salted water to a rolling boil. Add your small pasta noodles and cook according to the package instructions until al dente, usually about 8-10 minutes. Once cooked, drain the pasta in a colander and rinse under cold water to stop the cooking process and cool it down.

While the pasta cooks, prepare the remaining ingredients. Thaw the frozen peas under warm water, cook the bacon in a skillet until crispy, and crumble it into bite-sized pieces. Grate the Parmesan cheese.

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

In a large mixing bowl, combine the cooled pasta, thawed peas, crumbled bacon, and grated Parmesan. Gently fold these ingredients together until evenly mixed, then pour the dressing over and stir until well coated.

For the best flavors, cover the pasta salad and refrigerate for 1-2 hours to let all the ingredients mingle. Serve immediately if short on time.