Ingredients
Scale
- 8 ounces corkscrew-shaped pasta
- 3/4 cup Italian-style salad dressing, or to taste
- 1/4 cup mayonnaise
- 2 cups chopped or shredded cooked rotisserie chicken
- 12 slices crispy cooked bacon, crumbled
- 8 ounces cherry tomatoes, halved
- 1 cup cubed Muenster cheese
- 1 cup chopped celery
- 1 cup chopped green bell pepper
- 1 avocado, peeled, pitted, and chopped
Instructions
- Gather all your ingredients before starting.
- Bring a large pot of lightly salted water to a boil. Cook the pasta, stirring occasionally, until tender yet firm to the bite, about 10 to 12 minutes. Drain and rinse under cold water.
- Whisk the Italian-style dressing and mayonnaise together in a large bowl.
- Add the pasta, chicken, bacon, tomatoes, cheese, celery, green bell pepper, and avocado. Stir until everything is evenly coated.
- Serve immediately or refrigerate until ready to eat.
Notes
- Rinse the pasta under cold water to stop cooking and keep it from sticking together.
- Add the avocado right before serving to prevent browning.
- You can swap Muenster cheese for cheddar or provolone if needed.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Add more Italian dressing before serving if the salad seems dry after refrigerating.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
- Diet: Low Calorie
Nutrition
- Serving Size: 1 serving
- Calories: 620 kcal
- Sugar: 4g
- Sodium: 980mg
- Fat: 38g
- Saturated Fat: 11g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 85mg