Cook the Pasta: Bring a large pot of salted water to a boil and cook the corkscrew pasta until al dente, usually about 8-10 minutes. Rinse under cold water to stop the cooking process and cool it down quickly.

Make the Dressing: In a bowl, whisk together the Italian-style salad dressing and mayonnaise until smooth and creamy.

Combine Ingredients: In a big mixing bowl, add the cooled pasta, chopped rotisserie chicken, crispy bacon, cubed Muenster cheese, diced celery, and halved cherry tomatoes.

Fold Together: Gently fold the ingredients together with your creamy dressing, ensuring all the pasta and veggies are evenly coated.

Add Avocado: Just before serving, carefully fold in the diced avocado to maintain its creamy texture.

Chill Time: Cover and chill the salad in the refrigerator for at least 30 minutes.