In a medium bowl, whisk together half a cup of mayonnaise, two tablespoons of apple cider vinegar, and one tablespoon of granulated sugar until smooth and creamy. Season with salt and black pepper to taste.

Bring a large pot of salted water to a boil and cook the rotini pasta according to package instructions until al dente, about 8-10 minutes. For the last minute of cooking, add the fresh broccoli florets. Drain, then transfer to an ice bath.

In a large mixing bowl, combine the drained pasta, blanched broccoli, crispy bacon, finely chopped red onion, and shredded cheddar cheese. Sprinkle sunflower seeds on top.

Drizzle the prepared dressing over the mixed ingredients and toss gently until everything is evenly coated.

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