In a large mixing bowl, whisk together 1 cup of mayonnaise, 1/2 cup of Italian salad dressing, 1/4 cup of freshly chopped chives, 1 tablespoon of Old Bay seasoning, 1 teaspoon of celery salt, and 1/2 teaspoon of ground black pepper until smooth and creamy.

In another bowl, flake the imitation crab with a fork, ensuring a well-flaked mix for even dressing coverage.

Bring a large pot of salted water to a boil, add 450 grams of pasta shells, and cook until al dente (8-10 minutes). Drain and rinse under cold water.

Add the cooled pasta and 6 sliced mini bell peppers to the bowl with the flaked crab and fold gently.

Pour the creamy dressing over the combined ingredients and fold until everything is evenly coated.

Taste and adjust seasoning if necessary, adding a pinch of salt to enhance flavors.

Transfer the salad into an airtight container and refrigerate for at least 2 hours.

Once chilled, gently stir the salad and serve in bowls, garnishing with chopped parsley if desired.