Cook macaroni according to package directions.

Drain macaroni and rinse with cold water to chill completely.

Finely chop celery, dill pickle, and red onion.

Julienne red radish.

Drain sliced olives.

Cut imitation crabmeat into approximately 1-inch pieces.

In a large bowl, combine cooked macaroni, celery, dill pickle, red onion, red radish, and olives.

In a separate bowl, whisk together mayonnaise, sour cream, dill weed, salt, pepper, and dried parsley.

Pour the dressing over the macaroni mixture and stir to coat evenly.

Gently fold in the imitation crabmeat.

Refrigerate for at least 2 hours, or preferably longer, to allow flavors to meld.