Bring a large pot of salted water to a rolling boil over high heat. Add 12 oz of small pasta noodles and cook according to package instructions until al dente, about 8-10 minutes. Once done, drain the pasta in a colander and rinse it under cold water to stop cooking, then set aside to cool completely.

While the pasta is cooking, take 12 oz of thick-cut bacon; cook in a skillet over medium heat for about 8-10 minutes until crispy. Remove and place on paper towels to absorb excess grease, then crumble. Next, thaw 2 cups of frozen peas if not already done, and grate 1/2 cup of parmesan cheese.

In a mixing bowl, combine 3/4 cup of mayonnaise, 2 tbsp of olive oil, 1 tbsp of apple cider vinegar, and 1 tsp of granulated sugar. Using a whisk, blend until smooth. Season with 1 tsp of salt, 1/2 tsp of garlic powder, 1/2 tsp of onion powder, and 1/4 tsp of black pepper, adjusting to taste.

In a large mixing bowl, combine the cooled pasta, thawed peas, crumbled bacon, and freshly grated parmesan cheese. Gently mix until well-distributed.

Pour the creamy dressing over the pasta mixture, and stir gently until well-coated.

Cover the bowl with plastic wrap or transfer to an airtight container. Refrigerate for at least 1-2 hours before serving.