Boil salted water in a large pot. Cook pasta according to package directions (8-10 minutes) until al dente. Drain and cool on a baking sheet.

Rinse and chop broccoli into bite-sized florets and finely dice red onion. Set aside.

Cook bacon in a medium skillet over medium heat until crispy (5-7 minutes). Drain on paper towels and crumble.

In a bowl, combine mayonnaise, red wine vinegar, sugar, salt, and pepper. Whisk until smooth.

In a large bowl, toss cooled pasta, broccoli, onion, and dressing until well coated.

Refrigerate for at least 3 hours before serving.

Add crumbled bacon just before serving.