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

While the pasta is cooking, ensure frozen peas are thawed. Cook and chop bacon until crispy, then crumble.

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

In a large mixing bowl, combine cooled pasta, peas, crumbled bacon, and Parmesan cheese. Gently fold together.

Pour the dressing over the pasta mixture and fold gently to coat.

Cover and chill in the refrigerator for at least 1 hour before serving.