Bring a large pot of salted water to a boil and add corkscrew-shaped pasta. Cook for 8-10 minutes until al dente, then drain and rinse under cold water.

In a mixing bowl, combine Italian-style salad dressing and mayonnaise. Whisk until smooth.

Add the cooled pasta, rotisserie chicken, bacon, Muenster cheese, celery, green bell pepper, cherry tomatoes, and avocado into the dressing. Fold gently to combine.

Cover with plastic wrap or a lid and refrigerate for at least 30 minutes.

Serve chilled, garnished with freshly chopped herbs if desired.