Begin by bringing a large pot of salted water to a rolling boil over high heat. Add medium shells pasta and cook according to package directions until al dente, about 8 minutes.

Carefully drain the cooked pasta in a colander and rinse under cold running water to stop the cooking process. Set aside.

Chop the thawed peas, red onion, celery, and red bell pepper, making each piece small. Add the imitation crab meat, breaking it into bite-sized chunks.

Combine the cooled pasta with the crab and veggies in a mixing bowl. Fold in the mayonnaise and fresh dill until everything is well coated.

Season the salad generously with salt and pepper to taste and toss to blend the flavors.

Cover with plastic wrap and refrigerate for at least 1 hour before serving.

Garnish with freshly chopped chives and serve cold.