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

Chop fresh broccoli into bite-sized florets, slice bacon if using, and finely slice red onion. Set aside.

In a bowl, whisk together mayonnaise, red wine vinegar, and sugar until smooth. Season with salt and pepper to taste.

Combine cooled pasta, chopped broccoli, red onion, and bacon in a large bowl. Pour dressing over and toss gently to coat.

Cover and refrigerate salad for at least 3 hours, preferably up to 24 hours, to allow flavors to meld.

Before serving, stir salad gently and sprinkle reserved bacon on top if desired.