Bring a large pot of salted water to a boil. Add tri-colored rotini pasta and cook for 10-11 minutes until al dente. Drain and rinse under cold water.

In a large bowl, combine Italian dressing, lemon juice, and Parmesan cheese. Add parsley, garlic powder, onion powder, salt, and pepper, and whisk until blended.

Once the pasta is cooled, gently fold it into the dressing mixture until thoroughly coated.

Cover and refrigerate for at least 2 hours to enhance flavors.