1- Creating this creamy pasta salad starts with simple steps that anyone can follow, even if you’re new to the kitchen. Begin by cooking 12 oz of small pasta noodles in a large pot of water according to package instructions until al dente, then drain and rinse under cold water to cool. While the pasta cooks, thaw the 2 cups of frozen peas, cook and chop the 12 oz of thick cut bacon, and grate the 1/2 cup of parmesan cheese.

2- Next, in a small bowl, whisk together the dressing using 3/4 cup mayonnaise, 2 tablespoons olive oil, 1 tablespoon apple cider vinegar, 1 teaspoon granulated sugar, 1 teaspoon salt, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/4 teaspoon black pepper. Once mixed, combine the cooked pasta, thawed peas, chopped bacon, and grated parmesan cheese in a large bowl. Pour the dressing over the mixture and stir until everything is evenly coated.

3- Finally, cover and refrigerate for 1 to 2 hours to let the flavors meld, or serve right away if you’re in a hurry. This approach keeps the texture just right, avoiding overcooked pasta for that perfect bite. For a handy tip, remember that chilling enhances the taste, making it a great make-ahead option for busy days.