Bring a large pot of lightly salted water to a rolling boil. Add the corkscrew-shaped pasta and cook for 8-10 minutes until al dente, stirring occasionally. Once cooked, drain the pasta and rinse it under cold water until it cools down, preventing clumping. Set aside to allow any excess water to drain.

In a spacious mixing bowl, whisk together the Italian-style salad dressing and mayonnaise until the mixture is smooth and creamy. This step is crucial for an even distribution of flavor.

Carefully fold the cooled pasta into the dressing mixture. Next, add the chopped rotisserie chicken, crispy bacon, cubed Muenster cheese, chopped celery, and green bell pepper. Gently stir until all ingredients are well-coated.

Fold in the cherry tomatoes and diced avocado into the salad for a burst of color and freshness. Keep the avocado intact for added creaminess.

Cover the mixing bowl with plastic wrap or transfer to an airtight container. Chill in the refrigerator for at least 30 minutes to allow flavors to meld beautifully.