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

In a small saucepan, cook thick-cut bacon until crispy, about 5-7 minutes. Remove and let drain, then thaw frozen peas.

In a medium bowl, whisk together mayonnaise, olive oil, apple cider vinegar, and sugar with seasonings until smooth and creamy.

In a large bowl, combine cooled pasta, thawed peas, crumbled bacon, and Parmesan cheese. Gently fold to mix.

Pour the dressing over the mixture and fold it in until pasta is well-coated.

Cover and chill in the fridge for at least 1-2 hours before serving for the best flavor.