Bring a large pot of salted water to a rolling boil and add the rotini pasta. Cook for 10-11 minutes until al dente, stirring occasionally. Once cooked, drain and rinse under cold water to halt cooking.

In a large mixing bowl, whisk together the Italian dressing, fresh lemon juice, and grated Parmesan cheese until creamy. Add chopped parsley, garlic powder, kosher salt, black pepper, and onion powder, blending thoroughly.

Once the pasta has cooled, add it to the bowl with the dressing mixture and gently toss until evenly coated.

Cover the bowl with plastic wrap or a lid and refrigerate the salad for at least 1-2 hours to allow flavors to meld.

Before serving, give the salad a gentle stir to redistribute the dressing and serve as a side at your summer gatherings.