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

While the pasta cools, wash and chop the broccoli, dice the red onion, and cook the bacon in a skillet until crispy.

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

In a large bowl, combine the cooled pasta, the dressing, broccoli, and red onion. Mix gently but do not add bacon yet.

Cover and refrigerate for at least 3 hours.

Just before serving, fold in the crispy bacon.