Cook the pasta in a large pot of salted boiling water until al dente, about 8-10 minutes. Drain and rinse under cold water to cool.

Thaw peas under cold water and drain. Cook bacon in a skillet over medium heat until crisp, about 8-10 minutes, then crumble.

Prepare the dressing by whisking mayonnaise, olive oil, apple cider vinegar, sugar, salt, garlic powder, onion powder, and black pepper in a bowl.

In a large bowl, combine cooled pasta, peas, bacon, and Parmesan cheese. Pour dressing over and mix until evenly coated.

Cover and chill in the refrigerator for at least 1-2 hours before serving.