Begin by bringing a large pot of lightly salted water to a rolling boil over high heat. Add 8 ounces of corkscrew pasta and cook for 10-12 minutes, or until al dente. Once cooked, drain and rinse under cold water to cool.

In a spacious mixing bowl, combine 1/2 cup of Italian-style dressing and 1/2 cup of mayonnaise, whisking until smooth.

Add the cooled pasta, 2 cups of chopped chicken, 6 slices of crumbled bacon, 1 cup of halved cherry tomatoes, 1/2 cup of shredded Muenster cheese, 1/2 cup each of diced celery and chopped green bell pepper, and the diced avocado to the mixing bowl.

Gently toss all ingredients together using a spatula, ensuring that the dressing coats everything evenly.

Taste and season with salt and pepper. Cover with plastic wrap and refrigerate for at least 30 minutes before serving.