Bring a large pot of salted water to a boil. Add 2 cups of rotini pasta and cook for 8–10 minutes until al dente. Drain and rinse under cold water.

Wash and chop 4 cups of broccoli into small pieces and finely dice 0.5 cup of red onion. Set aside.

In a medium mixing bowl, combine 2 cups of mayonnaise, 0.5 cup of sugar, 0.25 cup of white vinegar, 1 tsp of salt, and 1 tsp of pepper. Whisk together until smooth.

In a large salad bowl, add the cooled rotini pasta to the dressing and stir until evenly coated.

Fold in the broccoli, bacon, cheddar cheese, red onion, cranberries, and walnuts without breaking the ingredients.

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