Fill a large pot with water and bring it to a rolling boil over high heat. Add pasta noodles and cook according to package instructions until al dente, about 8-10 minutes. Drain pasta and rinse under cold water to stop the cooking process.

Thaw the frozen peas at room temperature for about 10-15 minutes. In a skillet over medium heat, cook the thick-cut bacon until crispy, about 6-8 minutes. Remove from skillet and let drain on paper towels, then crumble into small pieces.

In a mixing bowl, combine mayonnaise, olive oil, apple cider vinegar, granulated sugar, salt, garlic powder, onion powder, and black pepper. Whisk until smooth, about 1-2 minutes, and adjust seasoning as needed.

In a large mixing bowl, combine cooled pasta, thawed peas, crumbled bacon, and grated Parmesan cheese. Gently fold the ingredients until evenly mixed.

Pour dressing over the pasta mixture and gently stir until every piece is coated. Ensure dressing is evenly combined.

Cover the bowl with plastic wrap or transfer to an airtight container and refrigerate for at least 1-2 hours (or overnight).

Before serving, gently stir the salad and serve cold, garnishing with extra bacon or parsley if desired.