Cook the rotini pasta in a large pot of salted boiling water for 8-10 minutes until al dente. Drain and rinse under cold water.

Chop broccoli into small florets and finely dice the red onion.

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

In a large mixing bowl, combine the cooled pasta, dressing, broccoli, bacon, cheddar cheese, onion, cranberries, and walnuts. Toss until well mixed.

Cover and refrigerate the salad for at least 1 hour before serving to allow flavors to meld.