Bring a large pot of salted water to a rolling boil. Add the corkscrew-shaped pasta and cook according to the package instructions until al dente, about 8-10 minutes. Drain and let cool.

Rinse the pasta under cold running water for about 1-2 minutes to cool it down and remove excess starch.

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

Add the cooled pasta to the bowl with the dressing. Gently fold in the chopped chicken, crispy bacon, cubed cheese, chopped celery, green bell pepper, and cherry tomatoes.

Cube the avocado and fold it into the salad just before serving.

Refrigerate the salad for at least 30 minutes before serving to allow flavors to meld.