Cook the medium shell pasta in salted boiling water for 8–10 minutes until al dente. Drain and rinse under cold water.

In a large mixing bowl, combine the cooled pasta, imitation crab meat, thawed peas, red onion, celery, and red bell pepper.

Add mayonnaise and fresh dill, then gently stir until all ingredients are coated.

Season with salt and pepper to taste. Adjust seasoning if necessary.

Cover the bowl with plastic wrap or transfer to an airtight container and refrigerate for at least 1 hour.

Before serving, stir gently and garnish with fresh chives.