Boil a large pot of salted water over high heat. Add 12 ounces of small pasta noodles and cook until al dente, about 8-10 minutes. Stir occasionally. Drain and rinse pasta with cold water to stop cooking. Set aside.

In a separate bowl, combine 3/4 cup mayonnaise, 2 tablespoons olive oil, 1 tablespoon apple cider vinegar, 1 teaspoon sugar, and 1 teaspoon salt. Add 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/4 teaspoon black pepper. Whisk until smooth and creamy.

Add the cooled pasta to the bowl with the dressing. Incorporate 2 cups of thawed peas, 12 ounces of cooked bacon, and 1/2 cup of grated Parmesan cheese. Gently toss to combine.

Cover the mixing bowl and refrigerate for at least 30 minutes to allow flavors to meld.

Before serving, stir the salad and consider adding extra dressing and reserved bacon for added freshness.