Bring a large pot of salted water to a rolling boil over high heat. Add the rotini pasta and cook for 10 to 11 minutes, or until al dente. Drain the pasta well in a colander and rinse it under cold water to stop the cooking process.

In a spacious mixing bowl, whisk together the Italian dressing, freshly squeezed lemon juice, and grated Parmesan cheese. Then, add the chopped parsley, garlic powder, kosher salt, black pepper, and onion powder. Stir the mixture relentlessly until all the ingredients are fully combined.

Once the pasta is cooled and drained, transfer it to the bowl with the dressing mixture. Gently stir the pasta, ensuring every piece is well-coated with the dressing.

Place it in the refrigerator for at least 1 to 2 hours before serving to allow the flavors to meld.