Begin by bringing a large pot of salted water to a boil. Add 8 ounces of corkscrew pasta and cook according to package instructions, usually around 8 to 10 minutes. Drain and rinse under cold water.

In a large mixing bowl, whisk together ½ cup of Italian-style dressing and ½ cup of mayonnaise until smooth. Set aside.

Once cooled, add the pasta to the bowl with the dressing. Mix in 2 cups of chopped cooked chicken, 6 slices of crumbled cooked bacon, 1 cup of halved cherry tomatoes, ½ cup of diced celery, ½ cup of chopped green bell pepper, and 1 diced ripe avocado.

Carefully toss the ingredients with a spatula, ensuring they are well coated with the dressing.

Add salt and pepper to taste, balancing the flavors.

Cover the salad and refrigerate for at least 30 minutes before serving.