Blend the dressing together. In a medium-sized mixing bowl, whisk together the mayo, Greek yogurt, rice vinegar, milk, lemon juice, seasoned salt, and dill. Set aside.
Prep the salad. In a serving bowl, add the pasta, salad shrimp, crab, and celery. Pour dressing on top and gently stir.
Refrigerate. Place the salad in the refrigerator until serving.
Storage - store in the fridge in an air-tight container for up to 5 days. CCK Features both Gluten-Free Guidance and Kids Cooking Instructions: If you're new to eating gluten-free we understand it's overwhelming trying to figure out which foods may contain gluten and which ones don't. All of our gluten-free recipes marked with this symbol ✅ represent foods that need to be checked for gluten or cross-contamination.The ⭐️ symbol in the recipe below denotes the steps in which kid cooks may need a helper (depending on age). If there is no ⭐️ symbol, that step (or recipe) doesn't require a helper.