Bring a large pot of salted water to a boil. Add the rotini pasta and cook for 10-11 minutes until al dente, stirring occasionally. Drain and rinse under cold water.

In a mixing bowl, combine Italian dressing, lemon juice, Parmesan cheese, and parsley. Add garlic powder, salt, black pepper, and onion powder. Whisk until well integrated.

Add the cooled rotini pasta to the dressing mixture and gently stir until well-coated.

Cover with plastic wrap and chill in the refrigerator for at least 1-2 hours before serving.