Bring a large pot of salted water to a boil over high heat. Add pasta and cook until al dente, about 8-10 minutes. Drain and rinse under cold water.

Thaw frozen peas in a colander under warm water. In a skillet, cook bacon strips over medium heat until crispy, about 5-7 minutes. Cool and crumble.

In a medium bowl, whisk together mayonnaise, olive oil, vinegar, sugar, salt, garlic powder, onion powder, and black pepper until smooth.

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

Pour dressing over the pasta mixture and stir until fully coated.

Cover and chill in the refrigerator for 1-2 hours before serving.