Begin by bringing a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain, rinse under cold water, and pat dry.

While pasta cooks, thaw peas at room temperature. Cook bacon in a skillet over medium heat until crispy, about 5-7 minutes. Transfer to a paper towel to cool, then chop.

In a large bowl, combine mayonnaise, olive oil, vinegar, sugar, salt, garlic powder, onion powder, and black pepper. Whisk until smooth and creamy.

In a large bowl, mix cooled pasta, thawed peas, chopped bacon, and Parmesan cheese. Stir until evenly combined.

Pour the dressing over the pasta mixture and toss until well coated.

Cover and chill in the refrigerator for 1-2 hours before serving.