Begin by bringing a large pot of salted water to a boil over high heat. Once boiling, add the rotini pasta and cook according to package instructions, typically for 10 to 11 minutes, until al dente.

After the pasta is cooked, drain it in a colander to remove excess water. Rinse the pasta under cold running water for about 30 seconds.

In a large mixing bowl, combine your favorite Italian dressing, freshly squeezed lemon juice, and grated Parmesan cheese. Add chopped parsley and season with garlic powder, kosher salt, black pepper, and onion powder.

Add the cooled rotini pasta to the bowl with the dressing mixture. Gently stir everything together until the pasta is thoroughly coated.

Cover the mixing bowl with plastic wrap or transfer the salad to an airtight container. Refrigerate for at least 2 hours.

Before serving, give the pasta salad a good stir to redistribute the dressing that may have settled at the bottom. Serve chilled.