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

While pasta cooks, thaw peas at room temperature and cook bacon in a skillet over medium heat until crispy, about 6-8 minutes.

Grate fresh Parmesan cheese.

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

In a large bowl, combine cooled pasta, peas, bacon, and Parmesan. Pour dressing over and toss to combine.

Cover and refrigerate for at least 1-2 hours before serving.