While you prep ingredients, get two cooking tasks going in parallel. First, cook the bacon in a skillet over medium-high heat until it reaches your desired crispness—I prefer mine very crispy so it holds its texture in the salad rather than softening. Once cooked, transfer to a paper towel-lined plate to drain and cool completely, then crumble into 1/2-inch pieces. In a large pot, bring salted water to a rolling boil and cook the rotini to al dente according to package directions (usually 8-10 minutes), then drain and set aside to cool slightly. The bacon and pasta can cool while you prepare the remaining components.

While the pasta cools, cut the broccoli into small, bite-sized florets—these should be small enough to easily scoop with a fork. Dice the red onion into small pieces to distribute evenly throughout the salad. Set both aside in separate bowls; you can use the broccoli raw or blanch it briefly in boiling salted water for 2-3 minutes if you prefer it slightly softer, then ice-bath it to stop the cooking. I usually skip the blanching to keep the broccoli crisp and fresh-tasting.

In a large mixing bowl, whisk together the mayonnaise, red wine vinegar, Dijon mustard, salt, and pepper until smooth and well combined. Add the sugar gradually while whisking, making sure it dissolves completely into the dressing—undissolved sugar granules will create an unpleasant gritty texture. This dressing base should be creamy, tangy, and slightly sweet with no visible sugar crystals.

Add the cooled pasta from Step 1, broccoli and red onion from Step 2 to the dressing bowl and toss thoroughly until everything is evenly coated. The pasta should be cool enough that the dressing doesn't separate. Cover and refrigerate for at least 3 hours—this chilling time allows the flavors to meld and the pasta to fully absorb the dressing. I find that making this salad a few hours ahead or even the night before makes it taste even better.

Remove the chilled salad from the refrigerator and gently fold in the crispy crumbled bacon from Step 1. This timing keeps the bacon crispy rather than letting it absorb moisture and turn soggy during chilling. Give the salad a final toss, taste for seasoning, and adjust salt or vinegar if needed. Serve cold or at room temperature.