Bring a large pot of salted water to a boil. Add small pasta noodles and cook until al dente, about 8-10 minutes. Once cooked, drain and rinse under cold water. Set aside.

While the pasta cools, thaw the frozen peas. Cook thick cut bacon in a skillet over medium heat until crispy, about 6-8 minutes. Crumble and set aside. Grate the Parmesan cheese.

In a medium bowl, combine mayonnaise, olive oil, apple cider vinegar, and granulated sugar. Whisk until smooth, then mix in salt, garlic powder, onion powder, and black pepper.

In a large mixing bowl, combine the cooled pasta, peas, crumbled bacon, and Parmesan cheese. Pour dressing over and gently fold until evenly coated.

Cover the bowl and refrigerate for 1-2 hours for flavors to meld, or serve immediately. Enjoy your salad at summer gatherings!