Bring a large pot of salted water to a boil. Add small pasta noodles and cook according to package instructions until al dente, about 8-10 minutes. Drain and rinse under cold water.

While the pasta cooks, thaw frozen peas in warm water for about 5 minutes. Cook thick-cut bacon in a skillet over medium heat for 6-8 minutes until crispy, then crumble. Grate Parmesan cheese.

Whisk together mayonnaise, olive oil, apple cider vinegar, and granulated sugar in a medium bowl. Add salt, garlic powder, onion powder, and black pepper to taste.

In a large bowl, combine cooled pasta, thawed peas, crumbled bacon, and grated Parmesan. Toss gently until evenly mixed.

Pour dressing over pasta salad and stir to coat evenly. Cover and refrigerate for 1-2 hours before serving.