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

Chop the fresh broccoli florets into bite-sized pieces and finely chop the onion. Set aside.

In a skillet over medium heat, cook the bacon until crispy, about 6-8 minutes. Transfer to a paper towel-lined plate.

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

In a large bowl, combine the cooled pasta, chopped broccoli, and onion. Pour the dressing over and gently fold the ingredients.

Cover and chill in the refrigerator for at least 3 hours.

Before serving, stir and sprinkle the crispy bacon on top.