Bring a large pot of salted water to a boil and cook pasta until al dente, about 8-10 minutes. Drain and rinse with cold water.

While the pasta is cooking, thaw peas under cold water and cook bacon over medium heat for 5-7 minutes until crispy.

In a mixing bowl, whisk together mayonnaise, olive oil, apple cider vinegar, sugar, salt, pepper, garlic powder, and onion powder until smooth.

In a serving bowl, combine cooled pasta, peas, crumbled bacon, and Parmesan cheese. Drizzle dressing over and toss until evenly coated.

Cover and refrigerate for at least 1-2 hours before serving to allow flavors to meld.