Bring a large pot of salted water to a rolling boil and add the small pasta noodles. Cook according to the package directions until al dente.

Once cooked, drain the pasta in a colander, rinse under cold running water to cool, and toss gently.

Thaw peas, chop bacon, and grate Parmesan cheese while the pasta cooks.

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

In a large mixing bowl, combine cooled pasta, thawed peas, chopped bacon, and grated Parmesan.

Pour the dressing over the pasta mixture and stir gently until everything is evenly coated.

Cover with plastic wrap or a lid and refrigerate for 1 to 2 hours before serving.

Taste the salad before serving and adjust seasonings as needed. Garnish with extra Parmesan and reserved bacon.