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

While the pasta cools, thaw the peas. Cook the bacon in a skillet over medium heat until crispy, about 6-8 minutes. Allow to cool and crumble it.

In a small bowl, whisk together mayonnaise, olive oil, apple cider vinegar, granulated sugar, and seasonings until smooth.

In a large bowl, combine the cooled pasta, peas, bacon, and parmesan cheese. Stir gently then pour the dressing over and fold to coat.

Cover and refrigerate for 1-2 hours or serve immediately.