Begin by bringing a large pot of salted water to a rolling boil over high heat. Add the rotini pasta and cook according to package instructions, usually about 10 to 11 minutes until al dente. Stir occasionally, then drain and rinse under cold water.

In a large mixing bowl, combine Italian dressing with the freshly squeezed juice of 2 lemons, grated Parmesan cheese, chopped parsley, garlic powder, kosher salt, black pepper, and onion powder. Whisk until well blended.

After the pasta has cooled, add it to the dressing mixture and gently stir until every piece of pasta is coated in the dressing.

Cover the bowl with plastic wrap or transfer to an airtight container and refrigerate for at least 2 hours. Before serving, give the salad another gentle stir.