Seafood pasta salad with recipe (VIDEO)

RECIPE: Keeps for 4 to 6 days in refrigerator

7 Cups salad type pasta
3 TBLS Sweet Onions sliced thin and chopped
4 Radishes sliced thin and chopped
3 celery stalks chopped into small pieces
1/2 to 3/4 of a sweet pepper sliced thin and chopped
2 cups Mayonnaise (minimum)
1 TBLS fresh lemon juice (minimum)
1 TBLS parsley
32 to 40 ounces Prepared Crab, Shrimp, or Lobster or any combination. Raw seafood must be cooked first before using.
Salt and Pepper to taste.

Cooking:

Cook pasta in salted water to taste. Remove and drain water. Place in cold water with ice cubes to cool pasta and stop cooking. Drain pasta.

Add 4 TBLS mayonnaise and mix well to keep pasta from sticking together.

Add salt, pepper, parsley, sweet pepper, onion, celery, and radishes to pasta and mix well.

Cut seafood into bite size pieces and add to pasta and mix well.

Add remaining mayonnaise and mix well. Add more if you desire.