Bring a large pot of salted water to a boil. Add the tri-colored rotini pasta and cook according to package instructions until al dente, about 10 minutes.

Rinse the pasta under cold running water for 1-2 minutes to cool.

In a large mixing bowl, combine the Italian dressing, lemon juice, grated Parmesan, parsley, garlic powder, onion powder, kosher salt, and black pepper. Whisk until well blended.

Gently transfer the cooled pasta into the bowl with the dressing and toss until evenly coated.

For the best flavor, cover and refrigerate for 1-2 hours before serving.