Sauté the red pepper, green pepper, celery and garlic in the olive oil in a skillet until tender-crisp. Add the pasta, milk, sautéed vegetables, shrimp and crabmeat in a large bowl and toss to mix well. Add 1 cup Homemade Mayonnaise and mix well. Season with salt and pepper.
Note: Mushrooms and onions can be sautéed with the vegetables. Salad can be sprinkled with shredded Parmesan cheese and baked until slightly melted.
Process the lemon juice, egg yolks, Dijon mustard, Kosher salt, pepper and vinegar in a food processor until well blended. Add the vegetable oil in a fine stream, processing constantly. Process until the mixture is very thick.
From Bay Tables, reprinted with permission from Junior League of Mobile, Inc.