Begin by bringing a large pot of salted water to a rolling boil. Add the Barilla Rotini and cook according to package instructions until al dente, typically 8-10 minutes. Drain the pasta in a colander and rinse it under cold water to halt the cooking process. Allow the pasta to cool completely.

While the pasta cools, finely chop the celery, green pepper, and onion. Lastly, chop the fresh parsley. Set the chopped veggies aside in a large mixing bowl.

In the mixing bowl containing your chopped vegetables, add the cooled pasta and imitation crab. Dollop in the mayonnaise, ranch dressing, and crushed dried dill.

Using a large spoon or spatula, gently fold the ingredients together in the bowl until the pasta and vegetables are evenly coated with the creamy dressing.

Cover the bowl with plastic wrap or transfer the salad to an airtight container. Refrigerate for at least two hours to allow the flavors to meld.

When ready to serve, rinse your serving dish with cold water. Spoon the chilled pasta salad into the dish and garnish with fresh parsley or dill for presentation.