Cook the Pasta: Begin by boiling salted water in a large pot. Add your short pasta and cook until al dente, about 8–10 minutes. Drain the pasta and let it cool completely to enhance the textures.

Prepare the Bacon: While the pasta cools, cook the bacon in a skillet over medium heat until it becomes crispy, which usually takes about 6–8 minutes. Once done, crumble the bacon and set it aside.

Whisk the Dressing: In a mixing bowl, whisk together the mayonnaise, sour cream, Dijon mustard, lemon juice or apple cider vinegar, sugar, salt, pepper, and minced garlic until smooth.

Combine the Ingredients: In a large bowl, combine the cooled pasta, thawed peas, crumbled bacon, grated Parmesan, optional red onion, and fresh herbs. Toss gently to incorporate.

Fold in the Dressing: Pour the creamy dressing over the pasta mixture and fold everything together gently to ensure each bite is coated.

Chill and Serve: Cover the bowl and chill the salad in the fridge for at least 30 minutes before serving.