Cook the pasta in salted boiling water until al dente, about 8–10 minutes. Drain and rinse under cold water.

Thaw the peas and cook the bacon in a skillet until crispy, about 5–7 minutes. Crumble the bacon once cooled.

Make the dressing by whisking together mayonnaise, olive oil, apple cider vinegar, sugar, salt, garlic powder, onion powder, and black pepper until smooth.

In a large mixing bowl, combine the cooled pasta, peas, bacon, and Parmesan. Add the dressing and mix well.

Chill the pasta salad for at least 1-2 hours. Stir before serving.

Serve cold, as a side dish or a light meal. Enjoy!