In a large mixing bowl, whisk together Greek yogurt, mayonnaise, lemon juice, Old Bay seasoning, Dijon mustard, and dill until smooth.

Bring a large pot of salted water to a boil. Add Barilla Rotini and cook for 8-10 minutes until al dente, then drain and rinse under cold water.

Finely dice celery, bell peppers, and onion. Weigh out peas and break imitation crab into pieces.

In the bowl with dressing, add cooled pasta, crab, celery, peas, bell pepper, and onion. Gently fold to combine.

Cover the bowl tightly and refrigerate for at least 1 hour to allow flavors to meld.

Before serving, stir gently, adjust seasoning, and sprinkle with parsley.