Bring a large pot of salted water to a rolling boil over high heat. Add the rotini pasta and cook according to the package instructions for about 10-11 minutes, until al dente. Once done, drain it in a colander, then rinse under cold water to stop the cooking process.

In a large mixing bowl, whisk together the Italian dressing, lemon juice, grated Parmesan cheese, chopped parsley, garlic powder, kosher salt, black pepper, and onion powder until the mixture is smooth.

Add the cooled rotini pasta to the bowl with the dressing mixture. Use a spatula or wooden spoon to gently stir and coat the pasta thoroughly with the dressing.

Refrigerate the salad for at least two hours before serving to enhance the flavors, or serve immediately if in a hurry.