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Boil the water in a large pot with some salt and a drizzle of oil.
Add the pasta, stir well and cook until al dente, about 8-10 minutes or according to the package directions.
Once done, drain the pasta in a colander and run under cold water; set aside.
Meanwhile, in a salad bowl, whisk yogurt together with the lemon juice, zest, Old Bay seasoning, chopped chives, salt, and pepper.
Stir in the pasta and toss to evenly coat.
Add in the shrimp, crab, celery, and gently fold.
Taste for seasoning and adjust with salt and pepper, as needed.
Refrigerate for 30 minutes to chill and allow the flavors to meld.