Bring a large pot of salted water to a rolling boil. Add the corkscrew-shaped pasta and cook for 8-10 minutes, or until al dente. Once cooked, drain and rinse under cold water.

In a spacious mixing bowl, combine the Italian-style salad dressing and mayonnaise. Whisk together until smooth and creamy.

Once the pasta has cooled, add it to the bowl with the dressing. Mix in the chopped rotisserie chicken, crispy bacon, cubed Muenster cheese, chopped celery, green bell pepper, cherry tomatoes, and avocado. Stir gently until everything is coated in the dressing.

Cover the bowl with plastic wrap or transfer the salad to an airtight container. Refrigerate for at least 30 minutes to allow flavors to meld.

Serve in bowls or on plates, garnished with extra cherry tomatoes or avocado slices if desired. Pair with warm garlic bread or a refreshing fruit salad.