In a large pot, bring water to a boil and add a generous pinch of salt. Add the corkscrew pasta and cook it for one minute less than the package instructions, about 7–9 minutes, until al dente.

In a large mixing bowl, whisk together the Italian-style dressing and mayonnaise until completely smooth and well combined.

Add the cooled pasta to the dressing mixture, followed by the chopped cooked chicken, crumbled bacon, halved cherry tomatoes, shredded muenster cheese, diced celery, and chopped green bell pepper.

Using a rubber spatula, carefully fold the salad mixture to combine all the ingredients while being gentle to avoid breaking up the pasta.

Cover the Chicken Club Pasta Salad with plastic wrap or a lid and refrigerate for at least 30 minutes.

Before serving, give the Chicken Club Pasta Salad a gentle toss and spoon it into serving bowls or a platter.