Bring a large pot of salted water to a rolling boil over high heat. Add the bowtie pasta and cook according to the package instructions, usually around 8–10 minutes, until al dente. Drain in a colander and set aside to cool slightly.

While the pasta cooks, heat a skillet over medium heat and add the bacon strips. Fry the bacon for about 5–7 minutes until crispy, then chop it into bite-sized pieces.

In a small mixing bowl, combine the mayonnaise, sugar, and red wine vinegar. Whisk until smooth, about 2 minutes.

Wash and chop the broccoli into small florets and halve the grapes. Place both in a large mixing bowl.

Transfer the drained pasta to the mixing bowl with the broccoli and grapes. Add the crispy bacon pieces and cheddar cheese, then toss gently.

Pour half of the dressing over the salad and mix gently, adding more dressing as desired. Season with salt and pepper.

Cover and refrigerate for at least 30 minutes. Stir before serving.