Bring a large pot of salted water to a rolling boil. Add the rotini pasta and cook according to package instructions until al dente, approximately 8-10 minutes. Drain the pasta and rinse it under cold water.

Chop the broccoli into small florets and finely dice the red onion. Set aside in a large mixing bowl.

In a medium bowl, whisk together the mayonnaise, sugar, white vinegar, salt, and pepper until smooth and creamy. Adjust seasoning if needed.

Transfer the cooled pasta to the bowl with the dressing. Toss gently until every strand is coated.

Fold in the chopped broccoli, crispy bacon, shredded cheddar cheese, diced red onion, dried cranberries, and chopped walnuts into the pasta mixture until evenly combined.

Cover the bowl tightly and refrigerate for at least 1 hour to allow flavors to meld.

Before serving, give the salad a quick toss and serve in a bowl.