Start by bringing a large pot of salted water to a rolling boil over high heat. Add your small pasta noodles and cook according to package instructions until al dente, typically about 8-10 minutes. Drain the pasta in a colander and rinse it under cold water for a few seconds to halt the cooking process, then let it cool completely.

While the pasta is cooking, take a moment to thaw the frozen peas in a bowl at room temperature. In a separate pan, cook the thick-cut bacon over medium heat until it's crispy, about 6-8 minutes, then remove it from the pan and crumble it once cooled. Grate the parmesan cheese and set all these mix-ins aside for assembly.

In a medium-sized bowl, whisk together the mayonnaise, olive oil, apple cider vinegar, granulated sugar, salt, garlic powder, onion powder, and freshly ground black pepper until the mixture is smooth and creamy. Taste and adjust the seasoning if necessary.

In a large mixing bowl, add the cooled pasta, thawed peas, crumbled bacon, and grated parmesan cheese. Gently toss all the ingredients together.

Pour the prepared dressing over the pasta salad mixture, then use a large spoon to stir gently but thoroughly, ensuring that every morsel is coated.

Cover the bowl with plastic wrap or transfer the pasta salad to an airtight container. Refrigerate the salad for at least 1 hour before serving.