In a large mixing bowl, whisk together the yogurt, mayonnaise, lemon juice, Old Bay seasoning, Dijon mustard, and dill until completely smooth and well combined. I always make sure the dressing is fully blended before adding any other ingredients—this ensures the seasonings distribute evenly throughout. Set the dressing aside while you prepare the other components.

Bring a large pot of salted water to a boil and cook the pasta according to package directions until just al dente (still with a slight firm bite). Drain the pasta in a colander, then rinse it thoroughly under cold running water to stop the cooking process and remove excess starch. This rinsing step prevents the pasta from becoming mushy and helps it absorb the dressing more evenly.

While the pasta cooks, prep your vegetables: finely dice the celery into 1/4-inch pieces, dice the bell pepper into 1/2-inch pieces, dice the onion into small pieces, and chop the crab into 1/2-inch bite-sized pieces. I like to keep the celery pieces smaller than the other vegetables so they distribute throughout the salad without overwhelming the texture.

Add the cooled pasta from Step 2, crab, celery, peas, bell pepper, and onion to the bowl with the dressing from Step 1. Using a large spatula or wooden spoon, gently fold everything together until the pasta and vegetables are evenly coated with the creamy dressing. Be careful not to break up the crab pieces or pasta while mixing.

Cover the salad and refrigerate for at least 1 hour to allow the flavors to meld and the pasta to fully absorb the dressing. Just before serving, gently stir the salad and taste for seasoning, adjusting salt, Old Bay, or lemon juice as needed. Top with fresh chopped parsley for a bright, fresh finish.