Cook the Pasta: Start by boiling a pot of water. Add the pasta shell noodles and cook according to package instructions until al dente, usually about 8-10 minutes. Drain and set aside to cool.

Crisp the Bacon: In a large skillet, cook the diced thick-cut bacon over medium heat. Stir occasionally until crispy, about 8-10 minutes. Remove from heat and let drain on paper towels.

Combine Ingredients: In a mixing bowl, combine the cooled pasta, the crispy bacon, thawed peas, and grated parmesan cheese. Gently mix to incorporate everything evenly.

Whisk the Dressing: In a separate bowl, whisk together mayonnaise, olive oil, apple cider vinegar, granulated sugar, salt, black pepper, garlic powder, and onion powder until creamy.

Mix and Toss: Pour the dressing over the pasta mixture. Toss everything gently until the pasta is completely coated.

Chill Before Serving: Cover the bowl and place in the refrigerator for at least 30 minutes.