Bring a large pot of salted water to a boil, add pasta, and cook until al dente, about 8–10 minutes. Drain and rinse under cold water.

Wash and chop the broccoli into small florets and finely mince the red onion.

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

In a large bowl, combine the cooled pasta, broccoli, red onion, and dressing. Toss until well coated.

Cover and refrigerate for at least 3 hours to allow flavors to meld, preferably overnight.

Just before serving, mix in the chopped bacon and serve chilled.