Bring a large pot of salted water to a rolling boil, add the rotini pasta, and cook according to the package instructions for about 10 to 11 minutes. Drain and rinse under cold water to cool.

In a large mixing bowl, whisk together the Italian dressing, lemon juice, Parmesan cheese, parsley, garlic powder, salt, pepper, and onion powder until creamy.

Add the cooled pasta to the dressing mixture and gently fold until evenly coated.

Cover the bowl and refrigerate for at least 2 hours to allow flavors to meld.

Before serving, remove from the fridge and add optional extras like cherry tomatoes, cucumbers, or bell peppers. Serve cold.