Shrimp and Crab Pasta Salad

This is a recipe that was going around in the 70's. I use 1 cup fresh seafood for each of the canned ingredients now, but I'm posting this as it is on my old recipe card. This is a base recipe, and very versatile. You can add seasonings, fresh herbs, sweet pickle relish, etc. I use tri- colored spiral pasta.

• Ready In: 20 mins
• Serves: 8-10

Ingredients

• 2 (6 ounce) cans shrimp (drained)
• 1 (6 ounce) can  crab (drained)
• 1  tablespoon lemon juice
• 1 (8 ounce) can sliced water chestnuts (drained)
• 3  cups  uncooked pasta shells (cooked)
• 1⁄2 cup  chopped onion
• 1 1⁄2 cups mayonnaise
•  salt and pepper

Directions

1. Mix seafood and lemon juice.
2. Combine all ingredients. Refrigerate over night.