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

Wash and chop the fresh broccoli into bite-sized florets and set aside. Finely dice the red onion and keep handy.

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

In a large bowl, mix the cooled rotini pasta, chopped broccoli, bacon, cheddar cheese, red onion, cranberries, and walnuts. Pour the dressing over and toss to coat.

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