Begin by bringing a large pot of salted water to a boil. Add 8 ounces of corkscrew pasta and cook for 1 minute less than the package instructions for al dente texture, about 7–8 minutes. Once cooked, drain the pasta in a colander and rinse it under cold water to stop the cooking. Make sure the pasta is dry before you move on to the next step.

In a spacious mixing bowl, combine ½ cup of Italian-style dressing and ½ cup of mayonnaise. Using a whisk, blend them together until you achieve a smooth and creamy consistency. This dressing will be the flavorful base for your Chicken Club Pasta Salad, so make sure it’s well mixed and ready to coat the ingredients beautifully.

Once your pasta has cooled, add it to the dressing mixture. Next, carefully fold in 2 cups of chopped cooked chicken, 6 slices of crumbled cooked bacon, 1 cup of halved cherry tomatoes, ½ cup of shredded Muenster cheese, ½ cup of diced celery, and ½ cup of chopped green bell pepper. The combination of flavors and textures is what really makes this chicken pasta salad special.

Using a rubber spatula, gently toss all the ingredients in the bowl together. Be careful not to smash the delicate tomatoes and avocado, aiming for a well-coated salad without breaking the components apart.

Once combined, season the salad with salt and pepper to enhance its overall flavor. Taste as you go, adjusting the seasoning to your preference. After seasoning, cover the bowl with plastic wrap or a lid and chill the Chicken Club Pasta Salad in the refrigerator for at least 30 minutes.

Before serving, gently fold in 1 diced ripe avocado to the mix to keep it fresh and prevent browning. Serve the Chicken Club Pasta Salad chilled as a delightful side dish or a light meal.