Cook the pasta according to package instructions in salted water until al dente, then drain and rinse with cold water.

Thaw the peas in a small bowl while bacon cooks in a skillet over medium heat until crispy, then crumble it into pieces.

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

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

Pour the dressing over the salad and fold until evenly coated.

Chill in the refrigerator for at least 1 hour before serving.