Here’s another of those easy, infinitely flexible dishes that can help clean out your fridge as you assemble a quick and delicious meal. Choose your short pasta. Choose your favorite salad dressing. Want to use a leftover chicken breast? Go ahead. No cherry tomatoes? Just cut up the ones you have. Any mild cheese will do (I’d avoid anything blue, though). I hate green pepper, and never put it in…but that’s me. Have fun and enjoy!

From allrecipes.

Ingredients

• 8 ounces corkscrew-shaped pasta (rotini)

• 3/4 cup Italian-style salad dressing, or more to taste

• 1/4 cup mayonnaise

• 2 cups chopped or shredded cooked rotisserie chicken

• 12 slices crispy bacon, cooked and crumbled

• 8 ounces cherry tomatoes, halved

• 1 cup cubed Muenster cheese

• 1 cup chopped celery

• 1 cup chopped green bell pepper

• 1 ripe avocado, pitted and diced

Directions

Bring a large pot of lightly salted water to a rolling boil. Add the pasta and cook according to package directions until al dente, about 10 to 12 minutes. Drain the pasta and rinse under cold running water until completely cooled. Drain thoroughly.

In a large serving bowl, whisk together the Italian dressing and mayonnaise until smooth and well blended. Add the cooled pasta to the dressing mixture and toss to coat evenly. Fold in the chicken, crumbled bacon, tomatoes, Muenster cheese, celery, green bell pepper, and diced avocado.

Gently stir until all ingredients are evenly coated with the dressing. Taste and add additional Italian dressing if you prefer a creamier consistency.

Cover and refrigerate for at least 30 minutes before serving to allow the flavors to blend. Toss again just before serving.

Add the avocado just before serving to keep it fresh and vibrant. Fresh chopped parsley or green onions add extra color and freshness.