Cook the pasta according to the package directions until al dente, approximately 8-10 minutes. Drain and let cool slightly.

While the pasta cools, chop the fresh broccoli into bite-sized florets and finely dice the red onion.

In a medium bowl, whisk together the mayonnaise, red wine vinegar, sugar, salt, and pepper until smooth.

In a large mixing bowl, combine the cooled pasta, dressing, broccoli, and red onion, stirring gently to mix.

Cover the bowl and refrigerate for at least 3 hours to allow flavors to meld.

Just before serving, stir in the crispy bacon for crunch and flavor.