Cook the rotini or fusilli pasta according to package directions until al dente. Drain thoroughly and rinse with cold water to stop the cooking process and cool the pasta. Set aside in a large mixing bowl.

If using raw shrimp, bring a pot of lightly salted water to a boil. Add shrimp and cook for 2-3 minutes until pink and opaque. Drain, rinse with cold water, then chill. Halve the cooked shrimp. Flake or chop the imitation crab meat into bite-sized pieces.

Dice the cucumber, red bell pepper, and red onion. Halve the cherry tomatoes and slice the black olives. Chop the fresh parsley and dill.

In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, red wine vinegar, minced garlic, Dijon mustard, salt, and black pepper until well combined and emulsified.

Add the cooled pasta to the large mixing bowl. Add the prepared shrimp, imitation crab, cherry tomatoes, cucumber, red onion, red bell pepper, and black olives to the bowl with the pasta.

Pour the lemon-herb vinaigrette over the salad ingredients. Add the chopped fresh parsley and dill. Gently toss everything together until all ingredients are evenly coated with the dressing.

Cover the bowl and refrigerate for at least 1-2 hours to allow the flavors to meld. Toss again before serving. Taste and adjust seasoning if needed.