Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. While the pasta cooks, cook the bacon in a skillet over medium-high heat until crispy, about 8-10 minutes, then transfer to a paper towel-lined plate to drain and cool. Once cooled, crumble the bacon into roughly 1/2-inch pieces. Drain the pasta and rinse thoroughly with cold water to stop the cooking process and remove excess starch—this prevents the salad from becoming gummy.

While the pasta cooks, cut the broccoli into small, bite-sized florets and finely dice the red onion. In a large mixing bowl, combine the mayonnaise, red wine vinegar, sugar, and a pinch of salt and pepper. Whisk until the dressing is smooth and emulsified—the sugar should dissolve completely and the texture should be creamy and cohesive.

Add the cooled pasta from Step 1, broccoli, diced red onion, crumbled bacon from Step 1, and cranberries to the dressing bowl. Toss everything together gently but thoroughly, making sure all the pasta and vegetables are coated evenly with the creamy dressing. Transfer to a serving bowl or storage container and refrigerate for at least 1 hour—I find that chilling allows the flavors to meld and the pasta to better absorb the dressing, creating a more cohesive dish.

Remove the salad from the refrigerator and give it a quick stir. Just before serving, fold in the sunflower seeds—I add them at the last moment to keep them crunchy rather than letting them absorb moisture and become soft. Taste and adjust seasoning with additional salt and pepper if needed, then serve chilled.