Cook the pasta in salted water for 8–10 minutes until al dente; drain and rinse under cold water.

Thaw peas and cook bacon until crispy, then crumble.

Whisk together mayonnaise, olive oil, apple cider vinegar, sugar, salt, garlic powder, onion powder, and black pepper in a bowl.

In a large bowl, combine pasta, peas, bacon, and Parmesan; pour dressing over and stir until well coated.

Chill for at least 1–2 hours before serving.