cook the macaroni according to package directions

while it's cooking thaw the peas by placing them in a colander and running them under hot water a few times--you don't want to cook them only thaw them

alternately you can toss them in the water for the last minute of cooking

make the dressing, mix the next 10 ingredients in a mason jar with a lid and shake vigorously

reserve 2 TBSP of crumbled bacon and mix the rest into the dressing, shake again to mix thoroughly

once the macaroni is done cooking drain it and rinse it with cool water then pat dry as much as possible

drain the peas if you haven't already done so, pat them dry if they need it

mix the macaroni with the peas

pour 3/4 of the dressing over the salad and stir to coat

cover and refrigerate at least 4 hours but 12 is better, when ready to serve, refrigerate the remaining dressing, and the bacon crumbles

when ready to serve stir in the remaining dressing, taste and add more salt if needed

top with the remaining bacon right before serving