Boil a large pot of salted water over high heat. Add pasta and cook until al dente, about 8-10 minutes. Drain and rinse under cold water.

Thaw and prepare peas, crumble bacon, and grate Parmesan cheese in separate bowls.

In a medium 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 pasta, peas, bacon, and Parmesan. Pour dressing over and fold gently.

Transfer to a dish and refrigerate for at least 1-2 hours before serving.