Pasta Seafood Salad

INGREDIENTS:
8 oz. (3 cups) uncooked small shell pasta 1/2 cup frozen peas 1 cup mayonnaise
1/4 cup milk 2 tablespoons chopped fresh dill weed or 2 teaspoons dried dill weed 4 teaspoons lemon juice
1/2 teaspoon worcestershire sauce 24 oz (4 cups) imitation crabmeat, chopped 1 (8-oz) can sliced water chestnuts, drained
1 red bell pepper, chopped 1/2 cup sliced green onions.

Procedure:
1 Cook pasta shells to desired doneness as directed on package, adding peas during last 2 minutes of cooking time.
2 Meanwhile, in large bowl, combine mayonnaise, milk, dill weed, lemon juice and worcestershire sauce; mix well.
3 Drain pasta shells and peas; rinse with cold water to cool.
4 Add cooked pasta shells and peas and all remaining ingredients to mayonnaise mixture; mix well.