Cut the broccoli and cauliflower into small bite-sized pieces, then finely dice the red onion. Set everything aside until ready to assemble the salad.

Bring a large pot of water to a boil and cook the pasta according to the package directions until just al dente, about 10-12 minutes. Drain well, then rinse the pasta under cold water until completely cooled to stop the cooking process.

While the pasta cooks, whisk together the mayonnaise, apple cider vinegar, sugar, and seasonings in a large mixing bowl until the dressing is smooth and fully combined.

Add the cooled pasta to the bowl and stir until all of the noodles are evenly coated in the dressing.

Add the broccoli, cauliflower, red onion, bacon pieces, and mozzarella cheese. Gently toss everything together until well mixed.

Cover the bowl and refrigerate the pasta salad for at least 1-2 hours before serving so the flavors have time to blend and the salad stays cold and fresh.