Begin by bringing a large pot of salted water to a rolling boil. Add 12 ounces of small pasta noodles and cook according to the package instructions until al dente, roughly 8-10 minutes. Once cooked, drain the pasta and rinse it under cold water to cool it down.

In a large mixing bowl, combine the cooled pasta with 2 cups of thawed frozen peas and add 12 ounces of chopped thick-cut bacon. Stir in 1/2 cup of freshly grated Parmesan cheese, mixing until evenly distributed.

In a separate bowl, whisk together 3/4 cup of mayonnaise, 2 tablespoons of olive oil, and 1 tablespoon of apple cider vinegar until smooth. Add a teaspoon of sugar, 1 teaspoon of salt, 1/2 teaspoon of garlic powder, 1/2 teaspoon of onion powder, and 1/4 teaspoon of black pepper. Whisk until thoroughly combined.

Pour the creamy dressing over the pasta mixture. Gently toss the ingredients until every piece of pasta is evenly coated with the dressing.

Cover the bowl with plastic wrap or a lid and refrigerate the creamy pasta salad for at least 30 minutes. Just before serving, consider adding extra mayonnaise or reserved bacon to refresh the salad’s flavors.