Bring a large pot of salted water to a rolling boil over high heat. Add small pasta noodles and cook according to package instructions until al dente, about 8-10 minutes. Drain the pasta and rinse under cold water to stop the cooking process, then set aside to dry.

While the pasta is cooking, thaw the frozen peas. In a skillet, cook the thick cut bacon over medium heat for 6-8 minutes until crispy; drain on paper towels and crumble. Grate the Parmesan cheese.

In a medium mixing bowl, whisk together mayonnaise, olive oil, apple cider vinegar, and granulated sugar until smooth. Add salt, pepper, garlic powder, and onion powder to taste.

In a large bowl, mix together the cooked pasta, thawed peas, crumbled bacon, and grated Parmesan cheese. Pour the dressing over and toss to coat well.

Cover bowl with plastic wrap and refrigerate for at least 1 hour before serving. If short on time, serving immediately is an option, but chilling enhances flavors.