Cook the pasta in a large pot of salted boiling water according to package instructions, about 8-10 minutes, until al dente. Drain and rinse under cold water to cool.

While the pasta cooks, heat a skillet over medium heat and cook the bacon until crispy, about 6-8 minutes. Remove and crumble. Thaw peas in warm water or steam until bright green.

Whisk the mayonnaise, olive oil, apple cider vinegar, granulated sugar, salt, garlic powder, onion powder, and black pepper in a mixing bowl until smooth.

In a large bowl, combine the cooled pasta, peas, crumbled bacon, and Parmesan cheese. Toss to mix evenly.

Pour the dressing over the pasta mixture and stir until everything is coated.

Cover and chill in the refrigerator for at least 1-2 hours, or serve immediately if short on time.