Bring a large pot of salted water to a boil. Add the tri-colored rotini and cook according to package instructions, about 10 to 11 minutes or until al dente. Drain and rinse under cold water. Set aside to cool completely.

In a large mixing bowl, combine Italian dressing, fresh lemon juice, grated Parmesan cheese, chopped parsley, garlic powder, onion powder, kosher salt, and black pepper. Mix until the dressing is smooth and well-combined.

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

If you have time, cover and refrigerate for a few hours to let the flavors meld. If not, serve immediately.