Boil your pasta in well-salted water until just al dente; you want it to still have a little bounce. Drain, rinse with cold water to stop the cooking, and let it drain well—it shouldn’t be soggy.

Meanwhile, chop your broccoli into bite-sized florets. Blanch them for just a few seconds in boiling water, then transfer to an ice bath or run under cold water. This locks in that bright green and keeps their crunch.

Whip up the dressing: In a big bowl, whisk together mayonnaise, red wine vinegar, sugar, salt, and black pepper until smooth and glossy.

Add your cooled pasta, blanched broccoli, crunchy bacon pieces, and diced onion into the dressing. Fold it all together until every piece gets coated with that creamy, tangy mixture.

Cover and chill the salad for at least an hour (longer is even better) so those flavors can really marry. If you’re feeling impatient, a quick taste right away will still be delicious—just expect the flavor to deepen over time.

Before serving, give it a stir and adjust seasoning if needed. Some like an extra hit of black pepper or a sprinkle of fresh herbs right before serving.