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

Prepare the Peas and Bacon: Thaw frozen peas in warm water for about 5 minutes. Cook bacon in skillet over medium heat until crispy, roughly 8-10 minutes. Cool and crumble.

Whisk Together the Dressing: Combine mayonnaise, olive oil, apple cider vinegar, and sugar. Whisk until smooth, seasoning with salt, garlic and onion powder, and black pepper.

Combine the Salad Ingredients: In a mixing bowl, combine cooked pasta, thawed peas, crumbled bacon, and Parmesan cheese. Toss until evenly distributed.

Dress the Salad: Pour the dressing over the pasta mixture and fold gently until well-coated.

Chill and Serve: Cover and refrigerate for at least 1-2 hours. The salad tastes better the next day.