Bring a large pot of salted water to a rolling boil. Add the rotini and cook according to package instructions, about 10-11 minutes, until al dente. Drain and rinse under cold water.

In a mixing bowl, whisk together the Italian dressing, lemon juice, and grated Parmesan cheese. Add parsley, garlic powder, onion powder, kosher salt, and black pepper. Stir until well combined.

Add cooled pasta to the dressing mixture. Toss gently until well coated with the dressing.

Transfer the pasta salad to an airtight container and refrigerate for at least 2 hours before serving.