Begin by bringing a large pot of salted water to a rolling boil. Add the small pasta noodles and cook according to package instructions until al dente, typically around 8-10 minutes. Once cooked, drain the pasta in a colander and rinse it under cold water.

While the pasta is cooking, place the frozen peas in a bowl to thaw. In a large skillet, cook the thick-cut bacon over medium heat until crispy and golden, about 5-7 minutes. Transfer the bacon to a paper towel-lined plate to drain, and crumble it into bite-sized pieces once cool enough to handle.

In a spacious mixing bowl, combine the drained and cooled pasta with the thawed peas and crumbled bacon. Add freshly grated Parmesan cheese to the mixture, stirring gently to blend all the ingredients together.

In a separate bowl, whisk together the mayonnaise, olive oil, apple cider vinegar, granulated sugar, salt, garlic powder, onion powder, and black pepper until smooth and creamy.

Pour the prepared dressing over the pasta mixture in the large bowl. Gently fold the dressing into the pasta until everything is evenly coated.

Cover the bowl with plastic wrap or transfer the creamy pasta salad to an airtight container and chill in the refrigerator for at least 1-2 hours before serving.

Before serving, give the creamy pasta salad a gentle stir. Taste and adjust seasoning with more salt, pepper, or a dash of vinegar if needed.