Cook the pasta in a large pot of salted boiling water until al dente, about 8-10 minutes. Drain and rinse under cold water.

Chop broccoli and dice the red onion. Cook the bacon in a skillet until crispy, about 5-7 minutes.

Combine mayonnaise, red wine vinegar, and sugar in a bowl. Whisk until smooth, then season with salt and pepper.

In a large bowl, combine cooled pasta, broccoli, onion, and dressing. Toss gently to coat.

Cover salad tightly and refrigerate for at least 3 hours, preferably overnight.

Add crispy bacon before serving and toss lightly.