Begin by bringing a large pot of salted water to a boil. Add 1 pound of rotini pasta and cook according to the package instructions, about 10-11 minutes, until al dente. Once cooked, drain the pasta in a colander and rinse it under cold water to stop the cooking process, allowing it to cool completely.

In a large mixing bowl, whisk together 1 cup of Italian dressing, the juice of 2 fresh lemons, and 1 cup of grated Parmesan cheese. Then, sprinkle in 1 teaspoon of garlic powder, 1 teaspoon of kosher salt, 1/2 teaspoon of black pepper, and 1/2 teaspoon of onion powder. Mix all the ingredients until well-combined.

Add the cooled rotini pasta to the dressing mixture in the bowl. Gently stir to ensure that every piece of pasta gets a generous coating of the flavorful dressing.

Next, fold in 1/4 cup of chopped fresh parsley into the pasta salad. This adds a pop of color and freshness.

For enhanced flavor, cover the bowl with plastic wrap or transfer the salad into an airtight container, and place it in the refrigerator for a few hours (ideally 2-4 hours).

Before serving, give the salad a gentle stir to mix any settled dressing. Serve it chilled or at room temperature.