Cook a large pot of salted water to a boil. Add the rotini pasta and cook according to package instructions, usually around 10-11 minutes, until al dente. Drain and rinse with cold water.

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

Once pasta is cooled, fold it into the dressing mixture, ensuring every piece is well-coated.

Cover the bowl with plastic wrap and refrigerate for at least two hours to enhance flavors. Stir before serving.