Bring a large pot of salted water to a boil over medium-high heat. Add the corkscrew-shaped pasta and cook for about 8-10 minutes, or until al dente. Drain and rinse under cold water.

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

Add the cooled pasta to the bowl with the dressing. Toss in the chicken, bacon, cheese, celery, bell pepper, tomatoes, and avocado. Stir gently.

Cover the bowl and chill in the refrigerator for at least 30 minutes.

Serve the chilled salad, optionally garnished with extra avocado or fresh herbs.