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

While the pasta cools, thaw the peas and cook the bacon until crispy. Crumble the bacon and grate the parmesan cheese.

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

Combine cooled pasta, peas, crumbled bacon, and parmesan in a large mixing bowl. Pour the dressing over and stir to coat.

Cover and refrigerate for at least 1-2 hours to allow flavors to meld. Serve chilled.