Start the bacon in a large skillet over medium-high heat, stirring occasionally, until it's crispy and rendered—about 8-10 minutes. Once cooked, transfer it to a paper towel-lined plate to drain, then crumble into roughly 1/2-inch pieces. While the bacon cooks, bring a large pot of salted water to a boil and cook the rotini pasta according to package directions until al dente. Drain the pasta well, then toss it with 1 tablespoon of olive oil to prevent sticking.

In a small bowl, whisk together the mayonnaise, 2 tablespoons olive oil, apple cider vinegar, sugar, salt, black pepper, garlic powder, onion powder, and smoked paprika until smooth and well combined. The dressing should be creamy with a balanced tang and subtle smoky warmth. I like to taste the dressing at this point and adjust the vinegar or salt slightly if needed—it should complement the pasta without overpowering it.

In a large mixing bowl, combine the cooked pasta from Step 1 with the crumbled bacon, thawed frozen peas, and all but 1/3 cup of the dressing from Step 2 (reserve the remaining dressing for adjusting consistency later). Gently fold everything together until the pasta is evenly coated. Add the freshly shredded parmesan cheese and finely chopped fresh chives, folding gently one more time. I find that adding the cheese and chives at the end prevents them from getting lost in the dressing. Transfer the salad to a serving bowl and refrigerate for at least 2 hours before serving—this allows the flavors to meld and the pasta to absorb the dressing properly. If the salad seems dry when you're ready to serve, stir in some of the reserved 1/3 cup of dressing to reach your desired creaminess.