Bring a large pot of salted water to a rolling boil. Add pasta and cook until al dente, approximately 8-10 minutes. Drain and rinse with cold water to stop cooking. Set aside to cool completely.

While pasta cools, thaw peas in a bowl for about 10 minutes. Cook bacon in a skillet until crispy, then chop into pieces. Grate 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.

In a large bowl, combine cooled pasta, peas, bacon pieces, and parmesan cheese. Stir gently until well mixed.

Pour the creamy dressing over the salad and carefully mix until everything is evenly coated.

Cover with plastic wrap and refrigerate for at least 1-2 hours before serving.