Boil the pasta in a large pot of water, following the package instructions until the noodles reach an al dente texture. Drain thoroughly and rinse under cold water to halt further cooking.

As the pasta cooks, ensure the peas are thawed, the bacon is crisped and chopped, and the parmesan is grated and ready.

In a separate, smaller bowl, combine the mayonnaise, olive oil, apple cider vinegar, sugar, salt, garlic powder, onion powder, and black pepper. Whisk until the mixture becomes a smooth, cohesive dressing.

Transfer the cooked pasta, peas, bacon, and grated parmesan to a large mixing bowl. Drizzle the dressing over the top and stir until all components are evenly coated.

Cover the salad with plastic wrap or a lid, refrigerate for 1 to 2 hours to enhance flavor melding, or serve immediately if preferred.