In a large pot, bring water to a rolling boil. Add the rotini pasta and cook until al dente, about 8 to 10 minutes, stirring occasionally. When done, drain the pasta in a colander and rinse it under cold water to stop the cooking process.

While the pasta cooks, chop the fresh broccoli into small bite-sized florets. Finely dice the red onion.

In a medium-sized bowl, whisk together the mayonnaise, sugar, white vinegar, salt, and pepper until smooth and well combined.

In a large mixing bowl, toss together the cooked rotini pasta, chopped broccoli, crispy bacon pieces, shredded cheddar cheese, diced red onion, dried cranberries, and chopped walnuts.

Drizzle the prepared dressing over the pasta and vegetable mixture. Gently toss the salad until every ingredient is evenly coated in the creamy dressing.

Cover the bowl with plastic wrap or a lid and refrigerate the salad for at least 1 hour. Once ready to serve, give it a quick toss and enjoy.