Begin by bringing a large pot of lightly salted water to a boil. Once boiling, add the corkscrew-shaped pasta and cook for 8–10 minutes until al dente. Drain and rinse under cold water to cool.

In a mixing bowl, whisk together Italian-style salad dressing and mayonnaise until smooth.

Gently fold the cooled pasta into the dressing mixture along with chopped rotisserie chicken, crispy cooked bacon, cubed Muenster cheese, chopped celery, chopped green bell pepper, and halved cherry tomatoes. Stir until evenly coated.

Just before serving, dice the avocado and gently fold it into the pasta mixture.

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to enhance the flavors.