Bring a large pot of salted water to a boil. Add the rotini pasta and cook for 10-11 minutes until al dente. Drain and rinse under cold water.

In a large mixing bowl, combine Italian dressing, lemon juice, and grated Parmesan. Add parsley, garlic powder, kosher salt, black pepper, and onion powder. Whisk until smooth.

Add the cooled rotini pasta to the dressing mixture and gently stir until evenly coated.

For best flavor, let the salad chill in the refrigerator for at least an hour.