Begin by bringing a large pot of salted water to a rolling boil over high heat. Add the small pasta noodles and cook according to the package directions, usually about 8-10 minutes, until al dente. Once cooked, drain the pasta in a colander and give it a quick rinse with cold water to stop the cooking process and cool it down for mixing later.

While the pasta is cooking, take the frozen peas and allow them to thaw at room temperature or quickly in the microwave. Next, cook the thick cut bacon in a skillet over medium heat for about 8-10 minutes or until crispy. Once cooked, transfer the bacon to a paper towel to absorb excess grease then crumble it into bite-sized pieces. Grate the parmesan cheese and set aside.

In a medium mixing bowl, combine the mayonnaise, olive oil, apple cider vinegar, granulated sugar, and salt. Add garlic powder, onion powder, and black pepper. Whisk together until the mixture is smooth and creamy, ensuring all ingredients are well blended into a flavorful dressing for the creamy pasta salad.

In a large mixing bowl, combine the cooled pasta, thawed peas, crumbled bacon, and freshly grated parmesan cheese. Gently fold these ingredients together until they are evenly distributed. Pour the creamy dressing over the salad mixture and continue to stir until all components are thoroughly coated.

Once everything is combined, cover the bowl with plastic wrap or a lid and refrigerate the creamy pasta salad for 1-2 hours. This chilling time allows the flavors to meld beautifully. If you're in a rush, feel free to serve immediately.