Bring a large pot of salted water to a rolling boil. Add the small pasta noodles and cook according to package instructions until al dente, typically about 8-10 minutes. Drain and rinse under cold water.

While the pasta is cooling, thaw the frozen peas and cook the thick-cut bacon in a skillet over medium heat until crispy. Crumble the bacon and grate the Parmesan cheese.

In a small mixing bowl, whisk together the mayonnaise, olive oil, and apple cider vinegar until smooth. Add the sugar, salt, garlic powder, onion powder, and black pepper.

In a large mixing bowl, combine the cooled pasta, thawed peas, crumbled bacon, and grated Parmesan cheese. Drizzle the dressing over and toss until evenly coated.

If desired, refrigerate for 1-2 hours to let the flavors meld before serving, or serve immediately.