Bring a large pot of salted water to a rolling boil and cook the rotini pasta for 8–10 minutes until al dente. Drain and rinse under cold water.

Wash and chop the broccoli into bite-sized florets and finely dice the red onion. Combine both in a large mixing bowl.

In a medium bowl, whisk together mayonnaise, sugar, white vinegar, salt, and pepper until smooth.

In the bowl with broccoli and onion, add the cooled pasta, bacon, cheddar cheese, cranberries, and walnuts. Mix gently to combine.

Pour the creamy dressing over the salad and toss until everything is fully coated.

Cover the bowl and refrigerate for at least 1 hour before serving.