Cook the pasta in salted boiling water according to the package instructions until al dente, about 8–10 minutes. Drain and rinse under cold water. Set aside to cool.

Prepare the dressing by whisking together mayonnaise, Greek yogurt, and buttermilk. Add dill, garlic powder, onion powder, salt, and pepper. Refrigerate for at least 30 minutes.

Cook the bacon in a skillet over medium heat for 8–10 minutes until crispy. Transfer to a paper towel-lined plate to cool, then chop into pieces.

In a large bowl, combine cooled pasta, thawed peas, chopped bacon, cheeses, and parsley. Toss gently to combine.

Pour the dressing over the pasta mixture and stir to combine. Cover and chill in the refrigerator for at least an hour before serving.