Bring a large pot of lightly salted water to a rolling boil. Add the corkscrew-shaped pasta and cook for about 8-10 minutes until al dente. Drain the pasta, rinse it under cold water, and set aside.

In a mixing bowl, combine half a cup of Italian-style salad dressing with a generous dollop of mayonnaise. Whisk until smooth and well blended.

To the dressing, add the cooled pasta, chopped rotisserie chicken, crispy cooked bacon, and cubed Muenster cheese. Incorporate the chopped celery, diced bell pepper, halved cherry tomatoes, and diced avocado. Gently stir until all ingredients are coated in the dressing.

Cover the mixing bowl tightly and refrigerate for at least 30 minutes to allow flavors to meld.

When ready to serve, garnish with freshly chopped herbs if desired and spoon into bowls or onto plates.