Cook the pasta according to package instructions until al dente, about 8-10 minutes. Drain and rinse under cold water.

Prepare the vegetables by chopping the broccoli and dicing the red onion. Cook the bacon until crispy, then crumble it.

Make the dressing by combining mayonnaise, red wine vinegar, sugar, and salt and pepper. Mix until smooth.

In a bowl, combine the cooled pasta, broccoli, onion, and dressing. Gently fold to combine without mashing the veggies.

Cover and refrigerate for at least 3 hours. Add crumbled bacon before serving.