Start by bringing a large pot of salted water to a rolling boil. Add the corkscrew-shaped pasta and cook it for 8 to 10 minutes until it reaches al dente. Once done, drain the pasta in a colander and rinse it under cold water to stop the cooking process.

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

Add the cooled pasta to the mixing bowl with the dressing. Gently fold in the chopped rotisserie chicken, crispy cooked bacon, cubed Muenster cheese, chopped celery, green bell pepper, cherry tomatoes, and diced avocado. Stir until all ingredients are evenly coated.

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

When ready to serve, give the salad a gentle toss and garnish with fresh herbs if desired. Serve it on a large platter or in individual bowls.