Bring a large pot of salted water to a rolling boil. Cook pasta according to package directions until al dente, about 8-10 minutes. Drain and rinse under cold water.

Thaw peas in warm water. Cook bacon in a skillet until crispy, about 5-7 minutes, then crumble once cooled. Grate Parmesan cheese.

In a small bowl, combine mayonnaise, olive oil, apple cider vinegar, sugar, salt, garlic powder, onion powder, and black pepper. Whisk until smooth.

In a large bowl, add pasta, peas, bacon, and Parmesan. Pour dressing over and fold until coated.

Cover and refrigerate for at least 1-2 hours to meld flavors. Serve cold.