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

Chop broccoli into bite-sized florets. Boil water and blanch broccoli for 2-3 minutes. Transfer to an ice bath to stop cooking, drain and set aside.

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

In a large mixing bowl, combine cooled pasta, blanched broccoli, and chopped red onion. Gently mix and pour the dressing over the top. Stir to coat evenly.

Cover and chill in the refrigerator for at least 3 hours or overnight to enhance flavors.

Just before serving, sprinkle crumbled bacon on top and mix gently.