Bring a large pot of salted water to a rolling boil. Add the corkscrew-shaped pasta and cook according to package instructions until al dente, typically about 8-10 minutes. Drain the pasta and rinse under cold water to halt the cooking process.

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

Once the pasta has cooled, add it to the bowl with dressing. Add the chopped rotisserie chicken, crispy bacon, Muenster cheese, celery, green bell pepper, cherry tomatoes, and avocado. Fold together until coated.

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

Before serving, consider garnishing with fresh herbs like parsley or basil. Serve it on a platter or in individual bowls.