Cook the pasta: In a large pot, bring water to a rolling boil. Add small pasta noodles and cook according to package directions until al dente, usually around 8-10 minutes. Drain and rinse under cold water.

Prepare the peas and bacon: While the pasta is cooking, thaw the peas. In a skillet, cook thick-cut bacon over medium heat until crispy, about 8-10 minutes. Chop into bite-sized pieces.

Make the dressing: Whisk together mayonnaise, olive oil, apple cider vinegar, granulated sugar, salt, garlic powder, onion powder, and black pepper in a mixing bowl until smooth.

Combine ingredients: In a large mixing bowl, combine the cooked pasta, thawed peas, chopped bacon, and grated parmesan cheese. Gently fold together.

Dress the salad: Pour the dressing over the pasta mixture and fold until well-coated.

Chill before serving: Cover and refrigerate for at least 1 hour before serving.

Serve and enjoy: Once chilled, stir, taste, and adjust seasoning if necessary. Serve with grilled meats or as a standalone dish.