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

Chop broccoli into small, bite-sized florets and finely dice the red onion.

In a mixing bowl, combine mayonnaise, sugar, white vinegar, salt, and pepper. Whisk until smooth.

Once pasta is cooled, transfer it to a mixing bowl; pour the dressing over and gently toss until coated.

Add broccoli, bacon, cheddar cheese, red onion, cranberries, and walnuts to the bowl and toss everything together.

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

Stir before serving and enjoy chilled.