Begin by bringing a large pot of salted water to a rolling boil. Add your choice of pasta and cook according to the package instructions until al dente, usually about 8-10 minutes. Once done, drain the pasta in a colander and rinse it under cold water to halt cooking.

In a separate pot, bring water to a boil and prepare an ice bath. Add bite-sized florets of broccoli to the boiling water and blanch for 2-3 minutes. Quickly transfer the broccoli to the ice bath to lock in color and crispness.

In a medium bowl, combine mayonnaise, red wine vinegar, and sugar. Whisk until smooth, then season with salt and pepper. Taste and adjust seasoning or sweetness as desired.

In a large mixing bowl, add the cooled pasta, blanched broccoli, and finely diced onion. Pour the dressing over the mixture and gently toss everything together until well-coated.

Cover the bowl and chill in the refrigerator for at least 3 hours to let the flavors meld together.

Just before serving, sprinkle crispy bacon over the top. Serve immediately.