Fill a large pot with water and bring to a rolling boil. Add salt and the tri-colored rotini. Cook for 10-11 minutes until al dente, then drain and rinse with cold water.

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

Add the cooled pasta to the dressing mixture and gently fold until well coated.

For best results, cover and chill for at least 2 hours before serving.