Bring a large pot of salted water to a rolling boil. Add the corkscrew-shaped pasta and cook for 8-10 minutes until al dente. Once done, drain the pasta in a colander and rinse it under cold water to halt the cooking process and prevent clumping. Set it aside to cool while you prepare the dressing.

In a large mixing bowl, combine Italian-style salad dressing with mayonnaise. Whisk the two together until you achieve a smooth, creamy consistency.

Once your pasta has cooled, gently fold it into the dressing mixture along with the chopped rotisserie chicken, crispy cooked bacon, cubed Muenster cheese, chopped celery, green bell pepper, cherry tomatoes, and diced avocado.

Cover the bowl with plastic wrap or a lid, and place the salad in the refrigerator for at least 30 minutes.

After chilling, taste your Chicken Club Pasta Salad and adjust for seasoning if needed. Serve it chilled, garnished with extra avocado and colorful herbs if desired.