Bring a large pot of salted water to a rolling boil over high heat. Add the small pasta noodles and cook according to package instructions until al dente, which should take around 8–10 minutes. Drain the pasta in a colander and rinse it under cold water to stop the cooking process and cool it down.

While the pasta cools, prepare the other ingredients. Make sure the frozen peas are thawed and ready to go. Cook and chop the thick cut bacon into small pieces, and freshly grate the parmesan cheese. Having everything prepped ensures a seamless mixing process for your creamy pasta salad.

In a medium bowl, whisk together the mayonnaise, olive oil, and apple cider vinegar until well combined. Add in the granulated sugar, salt, garlic powder, onion powder, and black pepper. The dressing should be smooth and creamy, perfect for coating your salad.

In a large mixing bowl, combine the cooked pasta, thawed peas, chopped bacon, and grated parmesan. Pour the creamy dressing over the mixture and gently stir until everything is evenly coated. The flavors of the creamy pasta salad will blend beautifully, ensuring every bite is delicious.

Cover the bowl with plastic wrap or a lid and place it in the refrigerator. Let the creamy pasta salad chill for 1 to 2 hours before serving to allow the flavors to meld together. If you're in a rush, you can serve it immediately, but chilling enhances the taste and texture.