Bring a large pot of lightly salted water to a boil. Add corkscrew-shaped pasta and cook for 8-10 minutes until al dente. Drain and rinse under cold water to cool down.

In a large mixing bowl, whisk together the Italian-style salad dressing and mayonnaise until smooth and creamy. Set aside.

In the bowl with the dressing, add the cooled pasta, chopped rotisserie chicken, crispy bacon, cubed Muenster cheese, chopped celery, green bell pepper, cherry tomatoes, and avocado. Gently stir until well coated.

Cover the salad tightly with plastic wrap and place in the refrigerator for at least 30 minutes to chill.

After chilling, give the salad a quick stir, adjust seasoning with salt or pepper if needed, and serve chilled in bowls.